Not-Just-For Easter Carrot Cake
photo by jessymroberts
- Ready In:
- 1hr 15mins
- Ingredients:
- 24
- Yields:
-
1 3-layer cake
ingredients
-
Cake
- 354.88 ml whole wheat flour
- 157.80 ml all-purpose flour
- 9.85 ml baking soda
- 9.85 ml ground cinnamon
- 2.46 ml salt
- 2.46 ml ground nutmeg
- 1.23 ml ground ginger
- 236.59 ml sugar
- 236.59 ml firmly packed light brown sugar
- 236.59 ml buttermilk
- 177.44 ml vegetable oil
- 4 eggs
- 7.39 ml vanilla extract
- 453.59 g carrot, peeled and grated
- 226.79 g can crushed pineapple, drained
- 236.59 ml chopped walnuts
- 236.59 ml flaked coconut
- 118.29 ml raisins
-
Cream Cheese Frosting
- 118.29 ml butter or 118.29 ml margarine, softened
- 226.79 g package cream cheese, softened
- 453.59 g package confectioners' sugar
- 9.85 ml grated orange rind
- 4.92 ml vanilla extract
- marzipan carrots (optional)
directions
- Preheat oven to 350 degrees. Grease three 8" round layer cake pans, line with waxed paper, then grease and flour waxed paper.
- Combine first 7 ingredients in a medium bowl, then set aside.
- In a large bowl, combine both sugars, buttermilk, oil, eggs, and vanilla until blended.
- Add flour mixture, then carrots, pineapple, walnuts, coconut, and raisins, stirring just until incorporated.
- Pour batter into prepared cake pans. Bake at 350 degrees for approximately 30 minute, or until a cake tester comes out clean. Cool in pans for 10 minutes, then loosen cake from edges of pan with a sharp knife and invert onto wire racks. Peel off waxed paper and let cool completely.
- Meanwhile, make Cream Cheese Frosting: combine butter and cream cheese in a large mixing bowl, beating until light and fluffy. Add sugar, orange rind, and vanilla, mixing well.
- When cakes are cool, spread frosting between layers and on top and sides of cake. Garnish with marzipan carrots, if desired. Cover and refrigerate overnight before cutting.
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Reviews
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We do love carrot cake, & although I usually make mine withough frosting (just a heavy, soaked-in glaze), I did make the frosting this time, & admit to using a nicely rounded tablespoon of orange zest in it! The cake is wonderfully delicious & well worth making again, for sure! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]
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I know this isn't supposed to be just for Easter carrot cake, but I opted to make this for Easter. First thing, this frosting is AWESOME! Absolutely delicious. And it makes PLENTY. I frosted in between the three layers of cake and all around it, and there was still some left over. One thing about the recipe that was confusing - Step 4 says to add the coconut, but no coconut was listed in the ingredients. I didn't have any coconut on hand and didn't know what to do (panic set it), so I added a dash of coconut extract to the batter. I don't know how much this will effected the taste and/or texture of the cake. It would have been really helpful to have had the amount of coconut specified in the ingredients. Also, I omitted the walnuts - personal preference. I had to bake the cakes for about 35 minutes until my toothpick came out of the center clean. STILL, This cake was SUPERB! I will make this EVERY Easter- my Dad, Uncle & Husband all exclaimed how wonderfully moist & flavorful it was. It was pretty labor intensive (I'm glad I used my food processor for all of the grating), but the end results were totally worth it. SO much better than the store bought version! Next time I'll try to make the cake prettier, but it couldn't have tasted better. GREAT RECIPE! Made for PRMR Tag Game.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!