Moist Carrot Cake with Cream Cheese Frosting
We are sharing this recipe from Nammy Audrey's kitchen. This carrot cake recipe is a go-to in Grandmother's kitchen for many occasions. This recipe comes from the Foxy, Forty & Fit cookbook that was published in 1984 by Gerry Little, yet another family member (and Grandmother) who loves to cook and bake. Gerry and a team of friends collected favorite tried and true recipes from family members and friends and published a cookbook of 204 recipes. This carrot cake is one of the best cake recipes you can make because can be modified with a variety of nuts, coconut flakes, chocolate chips or raisins to suit your families taste. When you are trying to decide on birthday cakes for kids, consider this recipe. You can either make two 9-inch cakes and layer the cake or you can bake it in a 9x13inch baking pan. Because this recipe calls for fresh shredded carrots so it is a wonderful way to get the family eating more vegetables via a dessert. Carrots are naturally quite sweet and the nutrition in carrots provide dietary fiber, Vitamin C and Vitamin A. The carrot is has no saturated fats and cholesterol-free. Some of the most amazing cake recipes are ones that are passed down from generation to generation.
The cream cheese frosting provides perfect flavor for the carrot cake. Although the recipe calls for 2 cups of confectioners' sugar, you can easily start out by cutting this amount in half if you do not want to use as much sugar. Give it a taste and if you still want it sweeter you can add more to suit your taste.
The recipe calls for half a cup of nuts. In this cake Audrey used almonds for the batter and walnuts for the optional garnish. Other options when you are making the cake batter are to add raisins, chocolate chips or even natural unsweetened coconut flakes. Coconut oil can also be substituted in the recipe. This easy and delicious dessert is one of the printable dessert recipes that you will find in the My Kitchen category of Grandmother's Kitchen. Include the family in baking and clean up time as these are very enjoyable events, a great way to pass the time and to teach others how to also become home bakers.
Makes 20 servings
2 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups brown sugar
1 cup vegetable oil, (we used grapeseed oil)
1/2 cup chopped nuts, (we used almonds, but walnuts are good too)
2 cups grated carrots, 3-4 carrots, depending on size
1 cup pineapple, canned crushed with the juice drained
1 cup raisins or chocolate chips or coconut flakes (or a combination of you choice)
Cream Cheese Frosting:
1/2 cup butter, at room temperature
8 ounces cream, cheese at room temperature
2 cups confectioners' sugar
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts for garnish
Preheat the oven to 350F.
Grease a 9x13 baking dish with a little oil.
You will use an electric mixing bowl for this cake.
Measure the flour, baking powder, baking soda, salt cinnamon and brown sugar into a mixing bowl and stir together with a spatula.
Peel and either use a food processor or a grater to grate the carrots finely.
Add the oil, eggs, grated carrots and drained pineapple to the dry ingredients and turn the electric mixer onto medium speed and beat until all the ingredients are well combined.
Pour into the prepared baking pan and place into the preheated oven.
Bake for 35-45 minutes until a toothpick inserted into the center of the cake comes out clean.
Remove and place onto a cooling rack.
Let cool completely before frosting.
Cream Cheese Frosting:
Using an electric mixer on medium speed, beat the butter and cream cheese until light and fluffy.
Gradually beat in the confectioners' sugar until you reach a nice consistency. Beat in the vanilla.
Spread onto the cooled cake and sprinkle the chopped walnuts on top.
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Nutrition Facts for: Moist Carrot Cake with Cream Cheese Frosting from Grandmother's Kitchen
Ingredients: All purpose flour, baking powder, baking soda, salt, cinnamon, brown sugar, eggs, vegetable oil, almonds, walnuts, crushed canned pineapple, butter, cream cheese, confectioners' sugar, pure vanilla extract.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 20 servings * Per ServingCalories 370, Calories from Fat 199, Total Fat 22.1g 34%, Saturated Fat 7.1g 36%, Cholesterol 54mg 18%, Sodium 284mg 12%, , Vitamin A 42%, Vitamin C 8%, Calcium 7%, Iron 7%
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