Carrot Cake PRINT
- PREP TIME: 15 min
- COOK TIME: 35 min
The combination of oil, carrots, and pineapple makes this cake consistently moist.
|2||cups all purpose flour|
|1½||tsp baking soda|
|2||cups granulated sugar|
|1||cup canola or corn oil|
|2||cups finely grated carrots (5 - 6)|
|1||250gm can crushed pineapple in it's own juice, well drained|
|1||cup finely chopped pecans|
|250||gm cream cheese, at room temperature|
|¾||cup room tempurature butter|
|2||tsp grated orange rind|
|1||tsp orange juice (if needed to make icing more spreadable)|
|⅓ - ½||cup toasted coconut (optional)|
Prepare 2 9” round pans or 1 9“x13” oblong pan with grease on the sides and parchment paper on the bottom.
Heat oven to 350F.
Sift flour, baking soda, cinnamon, and salt into a medium bowl.
In a large bowl combine the eggs and sugar and beat on medium-high until it thickens and the colour lightens slightly, about 2 minutes.
Reduce speed and beat in the vanilla.
Slowly pour in the oil, mixing just until blended, about 1 minute.
Add the flour mixture and mix just untilno white streaks are visible. Add the carrots, pineapple and chopped pecans and mix until evenly distributed, 1-2 minutes.
Pour the batter into the pan(s) dividing evenly and lightly smoothing the tops.
Bake until the tops look evenly browned and a skewer poked in the centre comes out clean and dry. 30 – 36 for layers 35-40 minutes for oblong.
Allow to cool for about 20 minutes on a rack before removing from pan(s)
Slide a thin knife around the edge, put a rack on top of cake pan and invert.
Cool completely before icing.
If using coconut, toast until golden brown – in a single layer for about 12-15 minutes at 325F.
Combine cream cheese and butter and beat until smooth, light and fluffy.
Sift icing sugar and add gradually to the butter mixture along with vanilla, if needed for texture add in orange juice.
Stir in with a wooden spoon or spatula, the orange rind.
If layers, place one cake top side down on a cake plate and frost middle and side, then second layer, top side up and finish frosting top and side.
The oblong can be frosted in the pan or on a tray.