Serves 12-16
This batter is great for cupcakes too!
Ingredients
Carrot Cake Dough
- 4 large eggs
- 2 cups light brown sugar
- 1½ cups canola oil
- 2 cups flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 3 cups grated carrots
- 1 cup golden raisins
- 1 cup chopped fresh pineapple + extra for garnishing cake
- 1 cup sweetened shredded coconut for garnish
Cream Cheese Frosting
- 6 oz unsalted butter, softened slightly
- 12 oz cream cheese, softened
- 2 tsp pure vanilla extract
- 1½ pounds confectioners sugar
How-to
Mix & Bake Cake
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Preheat oven to 350*
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Grease three 9" cake pans lined with parchment paper
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Add eggs and brown sugar to mixer. Mix until brown sugar and eggs come together
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Slowly add canola oil in while mixer is going
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Sift flour, baking soda, cinnamon and salt together. Add to mixer and blend
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Add carrots, raisins, coconut and pineapple to mixer and blend
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Divide dough into the three baking pans
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Bake at 350* for 25-30 minutes. Allow to cool before removing from pans
Make Cream Cheese Frosting
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Cream the butter until smooth in a stand mixer. Scrape bowl well
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Add the cream cheese and combine until smooth. Scrape bowl well again
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Add the sugar and vanilla and beat until smooth and light
Frost & Decorate Cake
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Frost the cake with the Cream Cheese Frosting
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Garnish cake with shredded coconut, grated carrot & small pineapple chunks
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Keep chilled in the refrigerator
Ashmont Grill
555 Talbot Avenue
Dorchester Ctr. , MA 02124
617-825-4300
Print Recipe
Posted Monday, April 13, 2009, at 11:41 pm by Carla & Anamelia Arriaga:I made cupcakes with this recipe for Easter and they where a big hit! What a great recipe... never making Carrot Cake any other way!