Five Star Carrot Cake
This is, by times far, the best carrot cake ever!! It is sweet, moist, flavorful as good as it stays fresh tasting for days. It is sum of sweetness carrots, raisins as good as pineapple as good as it is absolutely fantabulous for a crowd, it also freezes well!!!
Directions below are for a 10" layer cake OR 36 cupcakes.
I like to seat cupcakes because we are "empty nesters" as good as I tin exactly conduct maintain a few at a quaternary dimension out of the freezer, rather than a whole layer cake.
Sorry close the bad photo........I was inwards a hurry (as always).
FIVE STAR CARROT CAKE
4 cups grated carrots
1 loving loving cup brownish sugar
1 loving loving cup raisins
1 loving loving cup crushed pineapple (squeezed dry)
4 eggs
1 loving loving cup vegetable oil
1½ cups white sugar
2 teaspoons vanilla
3 cups flour
1½ teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 loving loving cup chopped pecans
If you lot are making a layer cake, lightly spray ii 10" baking pans alongside vegetable spray, as good as pull of slice of operate the bottom alongside parchment paper, as good as hence spray again. See banking trouble concern tone close baking pans at the terminate of this recipe.
If you lot are making cupcakes, it takes 36 cupcake papers. Preheat your oven to 350.
Mix shredded carrots as good as brownish saccharide as good as seat upward aside at room temperature for 1 hour. After 1 hour, stir inwards the raisins as good as seat upward aside. The saccharide testament pull a lot of liquid out of the carrots as good as it testament all facial expression soupy.........ignore that as good as DO NOT DRAIN!!!
Beat eggs until they are lite colored as good as foamy (about a min or hence at high speed), gradually musical musical rhythm out inwards the white sugar, vegetable rock petroleum as good as vanilla. Stir inwards pineapple.
In another bowl, mix flour, baking soda, tabular array common salt as good as cinnamon...mix well. Add this dry out out mixture to the wet mixture, close 1/2 loving loving cup at a time, making sure as shooting everything is moistened before you lot add together together more than flour.
Stir inwards the carrot-raisin mixture every bit skilful every bit the nuts.
Bake at 350° for 45-50 minutes if you lot are baking ii 10” layers. Test for doneness by times inserting a dry out out toothpick into the middle of the baked cake. If it comes out seat create clean when you lot conduct maintain the toothpick out, the cake is done.
If you lot are making cupcakes, bake at 350° for 21-23 minutes. My touchstone electrical oven takes 22 minutes. Cool completely as good as frost alongside cream cheese frosting.
Cream Cheese Frosting:
(1) 8 ounce cream cheese (room temperature)
1/4 loving loving cup UNsalted butter (room temperature)
1½ teaspoons vanilla
3 cups powdered sugar
Beat room temperature cream cheese as good as room temperature Unsalted butter until it is sooth as good as creamy. Add powdered saccharide (1 loving loving cup at a time) along alongside the vanilla. If the frosting seems thick, add together together a tablespoon or hence of milk as good as musical musical rhythm out again.
Directions below are for a 10" layer cake OR 36 cupcakes.
I like to seat cupcakes because we are "empty nesters" as good as I tin exactly conduct maintain a few at a quaternary dimension out of the freezer, rather than a whole layer cake.
Sorry close the bad photo........I was inwards a hurry (as always).
FIVE STAR CARROT CAKE
4 cups grated carrots
1 loving loving cup brownish sugar
1 loving loving cup raisins
1 loving loving cup crushed pineapple (squeezed dry)
4 eggs
1 loving loving cup vegetable oil
1½ cups white sugar
2 teaspoons vanilla
3 cups flour
1½ teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 loving loving cup chopped pecans
If you lot are making a layer cake, lightly spray ii 10" baking pans alongside vegetable spray, as good as pull of slice of operate the bottom alongside parchment paper, as good as hence spray again. See banking trouble concern tone close baking pans at the terminate of this recipe.
If you lot are making cupcakes, it takes 36 cupcake papers. Preheat your oven to 350.
Mix shredded carrots as good as brownish saccharide as good as seat upward aside at room temperature for 1 hour. After 1 hour, stir inwards the raisins as good as seat upward aside. The saccharide testament pull a lot of liquid out of the carrots as good as it testament all facial expression soupy.........ignore that as good as DO NOT DRAIN!!!
Beat eggs until they are lite colored as good as foamy (about a min or hence at high speed), gradually musical musical rhythm out inwards the white sugar, vegetable rock petroleum as good as vanilla. Stir inwards pineapple.
In another bowl, mix flour, baking soda, tabular array common salt as good as cinnamon...mix well. Add this dry out out mixture to the wet mixture, close 1/2 loving loving cup at a time, making sure as shooting everything is moistened before you lot add together together more than flour.
Stir inwards the carrot-raisin mixture every bit skilful every bit the nuts.
Bake at 350° for 45-50 minutes if you lot are baking ii 10” layers. Test for doneness by times inserting a dry out out toothpick into the middle of the baked cake. If it comes out seat create clean when you lot conduct maintain the toothpick out, the cake is done.
If you lot are making cupcakes, bake at 350° for 21-23 minutes. My touchstone electrical oven takes 22 minutes. Cool completely as good as frost alongside cream cheese frosting.
Cream Cheese Frosting:
(1) 8 ounce cream cheese (room temperature)
1/4 loving loving cup UNsalted butter (room temperature)
1½ teaspoons vanilla
3 cups powdered sugar
Beat room temperature cream cheese as good as room temperature Unsalted butter until it is sooth as good as creamy. Add powdered saccharide (1 loving loving cup at a time) along alongside the vanilla. If the frosting seems thick, add together together a tablespoon or hence of milk as good as musical musical rhythm out again.
ENJOY !!!
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Note close Cake Pans: I ALWAYS bake alongside lite colored aluminum pans. If you lot have got nighttime pans (or drinking drinking glass pans), you lot have got to cutting downwardly your oven temperature by times 25 degrees...because if you lot don't, the cake tin burn. I've never had that operate when I create alongside lite colored aluminum pans.
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