Apr 7

Tropical Carrot Cake

This recipe is unfortunately another victim in the case of the missing pictures from my DSLR. But I just couldn’t skip it. It was THAT good.

Plus, I know ’tis the season for carrot cake. My mom’s recipe is the bomb, but I thought I’d try something new when my dad requested it for his birthday a few weeks ago. It was really, REALLY good. Wish I had a picture of a slice!

Instead, you’ll have to settle for a pic where you can barely see it. BUT, you get a glimpse of a lot of cute little faces 🙂

carrotcake.jpg

I went the 9×13 route this time around instead of a layer cake. I’m kind of glad I did, because the cake is pretty dense…not sure how easily the layers would have held up. No matter what, it’ll taste great, and in the end that’s all that really matters…

Tropical Carrot Cake
slightly adapted from The Baking Pan

1 cup raisins
2 cups AP flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
4 eggs
2 cups sugar
2 teaspoons pure vanilla extract
1 1/4 cups vegetable oil
2 cups grated carrots
1 (8 ounce) can crushed pineapple, drained
1 cup shredded sweetened coconut
1 cup walnuts, chopped
cream cheese frosting

Preheat oven to 350 degrees. Grease a 9×13 pan (or layer pans if you like).

Place raisins in a colander over boiling water to double boil for one minute. Thoroughly drain them, then place on paper towel to dry.

In a bowl, add flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Mix together and set aside. In a mixing bowl, add eggs and beat on medium-high speed for 2 minutes.

On same speed, slowly add sugar to eggs in a very slow steady stream, taking 3 to 4 minutes to add all of the sugar, and beating until eggs and sugar are fully incorporated. Scrape down sides and bottom of bowl with a rubber spatula so the mixture blends evenly. Add the vanilla and then beat for another minute.

Reduce mixer speed to medium and slowly pour the oil into the batter in a slow steady stream. Beat for 1 minute longer. Reduce mixer speed to medium low, and blend in flour mixture all at once, mixing just until incorporated.

Remove bowl from mixer. Fold in drained raisins, carrots, drained pineapple, coconut, and nuts.

Spoon the batter into prepared pan and smooth the surface with the back of a large spoon. Bake for 60-65 minutes, or until a wooden skewer inserted in center comes out clean. Let cool completely before frosting.

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