Carrot Cake

Recipe courtesy Chuck Hughes
Show: Chuckmas Episode: Chuckmas

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
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

5

Newest Ratings and Reviews

Read all 8 reviews

  • on January 11, 2013

    Flag

    This is awesome. I was too lazy to do the pecans but the cake and the frosting were delish and my friends loved it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 21, 2012

    Flag

    This cake is always a hit. It's asked for by order. I bake for the office for birthdays, and this one is enjoyed for the celebration and again as breakfast treat. I was requested to make it for the the annual christmas party this year by the family baker! Your recipe has served me well. The orange in the frosting really brightens the flavor! Great work Chuck

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 19, 2012

    Flag

    It is a great cake. I just want to let you know that your measure equivalents are wrong, and they could be very confusing. Your recipe says 2 cups/500 ml all-purpose flour it should be 2 cups of flour or 500 grams. Well the point is that dry ingredients should be equivalent in gr (grams and liquids en ml (millilitres if you using the liter of kilo measures :o

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How