Ingredients: |
Ingredients: Cake (double this for 2 layers):
Room-temperature butter and flour for preparing
2/3 cup flour
1/2 cup granulated sugar
1 tsp. baking soda
3/4 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground allspice
1/4 tsp. salt
1/3 cup vegetable oil, hazelnut oil, or walnut oil
2 eggs
1 cup chopped walnuts
1/2 cup chopped, drained pineapple
1 cup finely grated carrot (from about 1 large carrot)
Cream cheese frosting:
1 package (8 oz.) cream cheese
1 stick butter
1 tsp. vanilla extract
1 3/4 cups confectioners’ sugar
|
Directions: |
Directions:Preheat oven to 350º. Butter a 9x5 or 4 1/2 x 8 1/2 loaf pan. Coat the pan with flour, tapping out the excess. In a bowl, whisk together the flour, granulated sugar, baking soda, baking powder, spices, and salt, and then sift them into a second bowl to make sure the spices are well-combined. In a small bowl, whisk together the oil and eggs until blended, and then stir the egg mixture into the flour with a rubber spatula. Fold in the walnuts, pineapple, and grated carrot. Transfer the batter to the prepared pan and smooth top with an offset spatula.
Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool until easy to handle, and turn out onto a cake rack.
While the cake is cooling, make the frosting. In a bowl, combine the cream cheese, butter, vanilla, and confectioners’ sugar. Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed until well-combined and fluffy, about 10 minutes or until smooth. Spread the frosting in the top of the loaf. |
This recipe for Carrot Cake is from