The Pioneer Woman Tasty Kitchen
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My Favorite Carrot Cake

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

15

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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Profile photo of kimjs

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.

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