Desserts and sweets
Carrot cake
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80 min
Serves 8 - 10
General
Ingredients
- For the carrot cake For the carrot cake
- 2 cup grated carrot 480 ml grated carrot
- 1 cup flaked coconut 240 ml flaked coconut
- 1 cup chopped walnuts 240 ml chopped walnuts
- 1 1
- (8 ounce) can crushed pineapple with juice (8 ounce) can crushed pineapple with juice
- 1 cup raisins (roughly) 240 ml raisins (roughly)
- chopped chopped
- 2 cup all-purpose flour 480 ml all-purpose flour
- 2 tsp baking soda 9.9 ml baking soda
- 2 tsp ground cinnamon 9.9 ml ground cinnamon
- 1/4 tsp salt 1.2 ml salt
- 3 eggs 3 eggs
- 3/4 cup buttermilk 180 ml buttermilk
- 3/4 cup vegetable oil 180 ml vegetable oil
- 1 1/2 cup granulated sugar 360 ml granulated sugar
- 2 tsp vanilla extract 9.9 ml vanilla extract
- For the cream cheese frosting For the cream cheese frosting
- 1/2 cup unsalted butter (softened) 120 ml unsalted butter (softened)
- 8 oz Mascarpone cheese or similar (225 g; softened) 225 g Mascarpone cheese or similar (225 g; softened)
- 4 cup icing sugar 960 ml icing sugar
- 1 tsp vanilla extract 4.9 ml vanilla extract
- 1 cup finely chopped pecans (for topping) 240 ml finely chopped pecans (for topping)
Method
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.
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.
Cook's notes
If you cannot find Mascarpone cheese substitute with any other cream cheese.
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