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Carrot Cake Without Pineapple But With Cream Cheese Frosting
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- #88954
If you love carrot cake, but don't care for the versions that contain pineapple, then you're in for a real treat with this recipe. It's packed full of the ingredients you love (carrots and pecans) and topped with the traditional cream cheese frosting.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
5 reviews
1 comment
ingredients
2 cups sugar
1 1/2 cup vegetable oil
4 eggs, well beaten
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
2 cups flour
1 cup chopped pecans
3 cups grated carrots
Cream Cheese Frosting
1 box (16 ounce size) confectioner's sugar
8 ounces cream cheese, softened
1/4 cup butter, softened
1 teaspoon lemon extract
directions
Preheat oven to 325 degrees F. Grease and flour 3 layer pans or 1 bundt pan.
Mix sugar and oil together. Add eggs and mix well. Combine dry ingredients and stir in. Mix until smooth. Add pecans and carrots. Pour into pan(s).
Bake at 325 degrees F for 30 minutes for layers, 1 hour for bundt pan. Cake is done when a knife inserted near the center comes out clean. Frost when completely cool.
For Cream Cheese Frosting: Blend all ingredients well and spread on cool cake.
added by
1ladybug
nutrition data
798 calories, 46 grams fat, 93 grams carbohydrates, 7 grams protein per serving.
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reviews & comments
To Alexandria--buy some fresh baking powder. That's what happens when it gets old.
December 8, 2017
My boss's 80 year old could not find her recipe so I printed this quickly at work - sight unseen or no review because she wanted one that did not have pineapple. WE ALL LOVED IT!!
December 19, 2014
The cake does not really look like or taste quite like a carrot cake because the recipe doesn't call for brown sugar. The icing is 5 stars, but the cake is definitely a 2 in my opinion. I will use a different recipe next time.
May 20, 2012
I think this is a good base recipe. I will play with it a little more to perfect the taste I want. I would suggest use 1/2 brown and 1/2 regular sugar; I do this with banana bread and its delicious. I would also use more cinnamon. I split the batter into 2 pans, usually my over cooks faster but these took about 35 mins. I'm not sure why the cakes brown more on the edges I've never had that happen before. Anyway this is pretty good but a few extra tricks will put it over the edge. Thank you!
April 10, 2012
My cake turned out beautifully! It was a lovely golden color and evenly raised. It was moist and full of flavor. Perfect. I'm not sure what happened to the last reviewer's cake as I also followed the recipe. I measure by sight so perhaps my measurements were a little different. Either way I loved this recipe and will use it again. My whole family loved the cake, so much so, that it didn't even last 2 whole days.
February 6, 2012
I'm sorry to say this but this is not a good recipe! The flavor was nice but the texture and consistency were off. I followed the recipe to a t but it did not rise properly at all. The edges rose a bit but became quite crunchy and the middle was sunken in. It turned out pretty ugly and a bit chewy. I will still eat it because it tastes pretty good but i definitely wouldn't serve it ro a guest! I'm not sure what could be changed to fix it. More baking powder? Thank anyways. ;)
Sounds like your baking powder wsn't fresh.