Carrot cake recipe

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A classic carrot cake recipe, easy to make and great for any occasion. The cake is made with carrots, coconut, pineapple and raisins and is topped with a simple yet delicious cream cheese frosting.
Preparation time: 20 minutes, Cooking time: 60 minutes, Serves: 8 - 10 



Ingredients

For the carrot cake
2 cups grated carrot
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
1 cup raisins, roughly chopped

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt

3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups granulated sugar
2 tsp vanilla extract

For the cream cheese frosting
1/2 cup unsalted butter, softened
8 oz. (225 g) Mascarpone cheese or similar, softened
4 cups icing sugar
1 tsp vanilla extract

1 cup finely chopped pecans (for topping)

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour the base and sides of an 8 x 12 inch pan.

In another bowl combine the grated carrots, coconut, walnuts, pineapple and raisins.

In a medium bowl, sift together the flour, baking soda, cinnamon and salt and set aside.

In a large bowl add the eggs, buttermilk, vegetable oil, sugar and vanilla extra and  mix well. Slowly start adding the flour mixture while mixing with a whisk or an electric mixer until you get a uniform mixture.

Add the carrot, pineapple, coconut and raising to the flour mixture and combine well using a wooden spoon.

Pour the batter into the prepared cake pan and bake for 1 hour, or until a toothpick inserted in the center of the cake comes out clean.

Remove the carrot cake from the oven and let it cool completely.

In the meantime, prepare the cream cheese frosting

To make the cream cheese frosting
In a large bowl combine the cream cheese, butter, icing sugar and vanilla extract and whisk until you have a smooth, soft, uniform mixture. Cover with plastic wrap and refrigerate until needed.

When the carrot cake is completely cool, spread the cheese frosting over the top and sides of the cake, garnish with the chopped pecans and refrigerate for at least 2 hours before serving.

Notes and tips

If you cannot find Mascarpone cheese substitute with any other cream cheese.
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