Name: Loaded Carrot Cake
Ingredients: 3 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1 1/4 cup vegetable oil; 1 1/2 cup sugar; 1/2 cup brown sugar; 2 teaspoons vanilla; 3 eggs; 3/4 cup finely chopped walnuts; 2 cups finely shredded carrots; 1 cup crushed pineapple (8 oz. can with juice); 1/2 cup finely shredded coconut; 1/2 cup raisins that have been soaked in water until plump and then drained; 8 ounces cream cheese (at room temperature); 1 stick of butter (at room temperature); 1 teaspoon vanilla; 2 cups powdered sugar; 1/2 cup chopped pecans for garnish

Description

This carrot cake is loaded with fruit and nuts and coconut. It’s so full of flavor and texture – you’ll never be able to get enough!

Scale

Ingredients

CAKE INGREDIENTS:

3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/4 cup vegetable oil
1 1/2 cup sugar
1/2 cup brown sugar
2 teaspoons vanilla
3 eggs
3/4 cup finely chopped walnuts
2 cups finely shredded carrots
1 cup crushed pineapple (8 oz. can with juice)
1/2 cup finely shredded coconut
1/2 cup raisins that have been soaked in water until plump and then drained

CREAM CHEESE FROSTING:

8 ounces cream cheese (at room temperature)
1 stick of butter (at room temperature)
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped pecans for garnish

Instructions

CAKE:
*If you haven’t already, pour your raisins into a bowl and cover with water so they’ll plump up!
Preheat oven to 350°.
In a large mixing bowl, add together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Whisk together.
Set aside.
In separate bowl, use a mixer to combine the vegetable oil, sugar, brown sugar, vanilla and eggs. Beat until completely smooth.
Add pineapple, walnuts, coconut, carrots, and raisins and mix on low until incorporated.
Gradually add flour mixture a half at a time until blended through.
Pour batter into a prepared 9×13 inch pan (I use non-stick butter spray) and bake for 35-45 minutes.
Leave the cake in the pan and when completely cooled, frost with cream cheese frosting.
CREAM CHEESE FROSTING
While the cake is baking, prepare the frosting!
In a medium bowl, cream the cream cheese and butter until light and fluffy.
Add vanilla.
Gradually add the powdered sugar until all has been blended well.
Beat the frosting on high until it becomes light and fluffy.
Spread over the completely cooled cake (still in the pan – don’t try to flip it out!)
Sprinkle with chopped pecans.

Notes

NOTE: I double the frosting recipe to get a really good thick layer on top. But that’s just me… I like frosting!