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kimjs on 10.13.2011
Yum! This will replace my old carrot cake recipe. I like that it’s baked in a large 10×14 rather than a layer cake.
My Favorite Carrot Cake
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Description
Adapted from the Cover Mountain Carrot Cake recipe from the Colorado Cache Cookbook, this cake is moist, flavorful, and just the right texture.
Ingredients
- FOR THE CAKE:
- 1-½ cup Vegetable Oil
- 1-½ cup Sugar Plus Extra For Sprinkling In The Bottom Of Your Pan
- 4 whole Eggs, Well Beaten
- 8 ounces, weight Can Of Crushed Pineapple, Drained
- 3-½ cups Grated Carrots
- 2 cups All-purpose Flour
- ½ teaspoons Salt
- 2 teaspoons Baking Soda
- 2 teaspoons Ground Cinnamon
- 2 teaspoons Ground Allspice
- 1 cup Pecans, Chopped (optional)
- 1 teaspoon Vanilla Extract
- FOR THE FROSTING:
- ½ cups Butter, Very Soft
- 8 ounces, weight Cream Cheese, Room Temperature
- 2-½ cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Orange Juice (optional)
Preparation
Preheat your oven to 325 degrees F and grease and sugar your 10 X 14 inch pan (sprinkle in some granulated sugar and shake the pan to coat the bottom). Yum! The sugar is the most wonderful touch.
In a stand mixer or large mixing bowl, cream together the oil and sugar. Add well beaten eggs, pineapple, and carrots, and mix well.
In a separate bowl, mix dry cake ingredients (flour, salt, soda and spices). Add flour mixture to the carrot mixture, a small amount at a time, beating well. When blended, add pecans (if you are adding them – not for me thanks!) and vanilla.
Pour into the prepared pan and bake at 325°F for 1 hour (35-40 minutes convection). Cool slightly before frosting.
For the frosting:
Combine all the frosting ingredients and beat well. Optional: Add a couple of tablespoons of fresh squeezed orange juice. You may need a little more powdered sugar to compensate for the juice, but it gives the frosting a wonderful brightness. Spread evenly over the slightly cooled cake.
Tip: Carrot Cake is great made a day ahead.
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