Carrots in a Cake

Bernice Baran
Dec 5, 2017
3 min read

Hello Lovies, sooo I've been a little obsessed with this carrot cake lately! I mean look at it... just look at it (lol if you don't know where that's from, google 'just look at it'). It's so moist and this cream cheese frosting is so subtle. I'm VERY picky with frostings so trust me when I say it's the PERFECT cream cheese frosting! My girlfriend's exact words "never thought I'd eat a cloud!" I needed some variety so I've been trying out some fall desserts that don't include pumpkin and this definitely hit the spot!

Kitchen Aid Shredder | Wiltons 10" Cake Pans

CARROT CAKE

YIELDS: 1 cake | PREP TIME: 30 minutes | COOK TIME: 50 minutes | TOTAL TIME: 80 minutes

INGREDIENTS:

Batter:

4 eggs
2 cups granulated sugar
1 cup oil*
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
2 1/2 cups all-purpose flour, sifted
2 cups carrots, shredded
1/2 cup walnuts, ground
1/2 cup pineapples, crushed

Cream Cheese Frosting:

6 tbsp. unsalted butter, softened
2 1/2 cups sugar**
16 oz. cream cheese
8 oz. cool whip

*I’ve used canola oil, vegetable oil, and sunflower oil and never noticed a difference.

**I used granulated sugar because I don't like the taste of powdered sugar. Granulated sugar takes forever to melt so you have to beat the frosting extra-long or else your frosting will be grainy. My mom uses the same amount of sugar for powdered sugar if you prefer to use that.

INSTRUCTIONS:

Prepare all ingredients before: shred about four carrots until you get two cups. I used the kitchen aid shredder attachment that you can get here, which I highly recommend because I can't even imagine shredding those carrots by hand! For the walnuts, you could buy them ground or use a kitchen aid meat grinder to grind them. I used canned crushed pineapples but if you use fresh or canned sliced, just chop them really small.
Preheat oven to 350F.
Beat eggs and sugar together in mixer for a few minutes. Add oil and beat until well combined.
Mix flour, baking soda, salt and cinnamon in a bowl and slowly add into wet mixture. Beat until well combined
Add in carrots, walnuts, and pineapples and beat until well combined. Pour evenly into two 10" pans and bake for about 50 minutes, until a tooth pick comes out clean.
Set cakes aside and make frosting while cake is cooling.
Beat softened butter with cream cheese, add in sugar and beat forever until the sugar isn't grainy in the frosting anymore. Fold in cool whip until well combined. You may have a little more frosting than you need but you can put it on the outside of the cake as well if you want.

LOVE NOTES

I've doubled this recipe and made two cakes from it and it turned out the same.
I've added an extra egg and it turned out the same.
I've added/subtracted a half a cup of flour (miscounted - not on purpose lol) and it's come out the same.
DO NOT FORGET BAKING SODA lol, did that once...
You can't really taste the pineapples, they just give a lot of moisture.
You also can't really taste the walnuts (which I don't like anyway) so if you love nuts, add more!
You can make this cake in a different size, I filled the 10" pans less than halfway and they grew a lot so definitely don't fill past half. If you have smaller pans, make three layers.

I really hope you guys try this recipe for the holidays, it's definitely worth those few extra calories ;). Let me know what you guys think and as always if you have any questions at all comment down below!