Carrot Cake

Photo: Carrot Cake

TOTAL TIME: 1 hr 30 min
Prep: 30 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 12 servings
LEVEL: Easy

ingredients

CAKE:
  • 2 cups/500 ml all-purpose flour
  • 1 tablespoon/15 ml baking powder
  • 2 teaspoons/10 ml baking soda
  • 1 teaspoon/5 ml ground cinnamon
  • 1/2 teaspoon/ 2.5 ml allspice
  • 1/2 teaspoon/ 2.5 ml ground cloves
  • 1/2 teaspoon/ 2.5 ml ground nutmeg
  • 1/2 teaspoon/ 2.5 ml salt
  • 1 1/2 cups/375 ml sugar
  • 1 cup/250 ml canola oil
  • 4 eggs
  • 3 cups/750 ml peeled and grated carrots
  • 1 cup/250 ml chopped pineapple
  • 1 cup/250 ml walnuts, coarsely chopped
  • 1/2 cup/125 ml dried cherries
  • 1/2 cup/125 ml dried golden raisins
FROSTING:
  • 2 packages cream cheese, softened
  • 1/2 cup/125 ml butter, softened
  • 2 1/2 cups/625 ml icing sugar
  • Zest and juice of 1 orange
MAPLE WALNUTS:
  • 1 cup/250 ml toasted walnuts
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Directions

For the cake: With the rack in the middle position, preheat the oven to 350 degrees F (180 degrees C). Line two 8-inch (20-cm) springform pans with parchment paper.

In a bowl, combine the flour, baking powder, baking soda, cinnamon, allspice, cloves, nutmeg and salt. Set aside.

In another bowl, combine the sugar, oil and eggs with a whisk. Gently stir in the dry ingredients. With a spatula, gently fold in the carrots, pineapple, walnuts, cherries and raisins.

Divide the batter between the pans. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Cool in the pans on a rack. Run the blade of a knife around the cakes and unmold.

For the frosting: In a bowl, cream the cream cheese with the butter and icing sugar with an electric mixer. Add the zest and juice and continue beating until the frosting is smooth and creamy.

Spread the frosting over the top of the cakes and stack them on a platter.

For the maple walnuts: In a skillet, bring the syrup to a boil. Add the walnuts and stir continuously until the syrup has crystallized around the walnuts. Pour onto a baking sheet covered with parchment paper and let cool. Garnish the cake.

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4

Newest Ratings and Reviews

Read all 12 reviews

  • on March 28, 2014

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    BEST CAKE EVER! SIMPLY SCRUMPTIOUS!!!

    people found this review Helpful.
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  • on January 26, 2014

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    Simply a wonderful cake. The batter is tasty and with that said the cooking brings a moist firmness that covered with the frosting and the nuts are sure to bring raves! It is January 26 the 2014 at this writing and I still am getting requests for this Christmas expression of love.

    I tried a gluton free version using brown rice, coconut, almond, and tapioca flours in a combination and it too was a rave!

    Chucks youthful must have Christmas cake is surely worth an effort for your special people!

    people found this review Helpful.
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  • on December 23, 2013

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    The best part are the nuts! so you would think, when you take a first tasting....then the cake and frosting! The cake is moist, the combination of dried fruits and spices are perfect. You can freeze this cake, well wrapped for months and it will have kept the same texture, I promise- I've done it. BTW I hate carrot cakes....but this one is a winner-really! ;)

    people found this review Helpful.
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