With its unusual flavor, luscious crunchy scrap, and smooth, creamy cheddar creme, this is truly a quality carrot cake. Use earthy colored sugar and toasted walnuts for even more deep flavor.
Growing up, my mother would constantly make my birthday party and the best emphasized item was a batch of carrot cake desserts as an afterthought. I even count on making my own carrot birthday cake every year. Moreover, we are clearly not limited to just one year. This Easter cake adorns the office and I love making spring brunch, baby showers, and a whole new home deal.
- ingredients :
° 7 cups shredded carrots
° 1 cup brown sugar
° 1 cup raisins
° four eggs
° 1 1/2 cups white sugar
° 1 cup vegetable oil
° 2 tsp extract vanilla
° 1 C crushed Pineapple , ( drain )
° Three cups of all-purpose flour
° 1 1/2 teaspoons baking soda
° 1 teaspoon salt
° Four teaspoons of ground cinnamon
° 1 cup chopped walnuts
- Directions :
In a bowl, mix shredded carrots and brown sugar. Leave it for sixty-one minutes, stirring inside the raisins.
Preheated oven at 350° 175° C, greased with flour and 11 inch cake pans.
In a bowl, beat eggs over low heat. Gradually whisk together the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt, and cinnamon, and stir until absorbed. Finally, stir in the carrot and walnut mixture. Pour into organized basins.
Bake for 46 to 50 minutes in the preheated oven, until the cake is set properly with a toothpick. Cool for 11 minutes before removing from the pan. While it cools completely, add the cream cheese frosting.