When it comes to desserts, this Carrot cake recipe is hands down my most favorite! Moist and loaded with juicy pineapple and plump raisins its sure to please even the pickiest of eaters. I topped this one off with a luscious cream cheese frosting & decorated with the easiest candied pecans. I’m sure this tried and true recipe will surely become one of your families favorites as well.
The inspiration for this recipe comes from my sister Mary Lou. It was in an old cookbook that the hospitals were selling here in Newfoundland back in the 80’s or even early 90’s in an effort to raise money for the cancer society.
It’s pretty easy to make you don’t even need a mixer for the cake part and whips up in no time at all. Watch me make this yummy decadent carrot cake. Don’t forget to like & subscribe!
As you can see from the video my carrots are coming along nicely and I cant think of a better thing to do with all those yummy carrots.
In order to make this cake you will need the following:
- 2 & 1/3 cup Flour
- 2 tsp. baking soda
- 2 tsp cinamon
- 1/2 tsp fresh grated nutmeg
- 1/2 tsp salt
- 1 cup rasins
- 1 & 1/2 cup sugar
- 3/4 cup vegetable oil
- 3 eggs
- 1 can of crushed pineapple with juice ( 398ml)
- 2 & 1/2 cup shredded carrot
- 1/2 of a lemon rind grated
Mix together flour, baking soda, cinnamon, nutmeg, salt & raisins. In a separate bowl mix together sugar, oil, eggs and pineapple with the juice.
Mix your wet ingredients with your dry ingredients and to that add your shredded carrot & lemon rind. You can also add walnuts, pecans &/or flaked coconut about 1/2 cup if desired.
Pour into a well greased Bundt pan and bake at 350 degrees for one hour or until a toothpick inserted into the center comes out clean.
While your cake is baking you can make your candied pecans. For the pecans you will need:
- kosher salt ( just a pinch)
- 1 & 1/2 Tbsp. of brown sugar dark is best
- 1 & 1/2 tsp water
- 1/4 tsp of good quality vanilla
- 1 cup of pecans
Mix together all ingredients except for your pecans. Heat a small pan on medium heat and add your pecans. When the pecans start to warm pour the brown sugar mixture over the warm pecans. Cook for an additional 20-30 seconds being extra careful not to burn your nuts!
Pour hot pecans onto parchment paper and spread to cool some will stick together its all good.
While your carrot cake is cooling you can make your cream cheese frosting. The key to any good frosting is to have your ingredients room temp, sift your sugar and whip it really really well.
Cream Cheese Frosting:
- 1/2 cup of real butter softened
- 1 block of cream cheese
- 1 tsp. vanilla
- 4 cups of powdered sugar
- a pinch of salt
Cream butter and cream cheese together. Slowly add sugar and vanilla; whip for several minutes until nice and fluffy. May take 5+ minutes.
Top your cooled cake with the frosting and then top with candied pecans. The color you see on mine cake are orange colored jelly bellies. Just because they look pretty.
As usual, I will share a few links to my favorite products used to make this delicious cake.
For the cream cheese absolutely Philadelphia Brand:
The vanilla clubhouse:
The jelly beans were Jelly Belly
I sure hope you enjoyed the recipe and give it a try for your family and loved ones. Thank you in advance for your donation it allows me to continue to create educational video free of charge and keep the site up and running Much Appreciated.
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