Carrot Cake — Aneissa

Apr 17

Apr 17 Carrot Cake

Easter is right around the corner, but to be honest, you don’t need a reason to enjoy a delicious slice (or two) of carrot cake. This recipe includes the perfect blend of sugar, spice, and it even has vegetables- which is the only way I get my daily vitamin A. You know I’m about that healthy life. So Sunday after service, or any of the other 364 days in the year, you can now indulge in this deliciousness.

Prep Time: 20 minutes

Cook Time: 25-30 minutes

Total Time: 50 minutes

Yields: 1 cake 8-10 servings

Ingredients:

- 3 cups of carrots, grated

- 1 cup of raisins

- 3 eggs

- 1/2 cup of granulated sugar

- 1 cup of brown sugar, packed

- 2 1/2 cups of flour

- 2 tsp of cinnamon

- 1/4 tsp of allspice

- 1 tsp of baking powder

- 1/2 tsp of baking soda

- 1 cup of vegetable oil

- 1 tsp of kosher salt

- 1 tbsp of flour

- 2 cups of walnuts, crushed (optional)

- 1 cup of pineapples, crushed

• Oh yes, you read that correctly! The secret ingredient has been revealed. Find out why piña is important to carrot cake in the directions.

Cream cheese frosting ingredients:

- 1 cup of butter, cubed

- 12 oz of cream cheese

- 1 1/2 tsp of vanilla

- 2 cups of powdered sugar

- 2 containers of cream cheese frosting no judgment

Carrot Cake Directions:

- Preheat oven to 350°

- Using the smallest hole in your box grater, grate the carrots and set aside.

- Sift flour, cinnamon, allspice, kosher salt, baking powder, baking soda into a large mixing bowl

- In a separate bowl mix brown sugar, granulated sugar, and eggs

- Mix wet ingredients until a peanut butter-like texture is formed

- While mixing, gradually add your vegetable oil into the bowl one one-third at a time

• This ensures incorporation

- Slowly mix in your dry ingredients one-third at a time while continuously stirring

- In a separate small sauce or cereal bowl, mix the flour + raisins. Then, pour them in the batter.

• The flour-coated raisins will evenly disburse while baking instead of sinking straight to the bottom

- Add carrots to the batter

- Add pineapples to the batter

• The acidity in pineapples will be the common thread between the sweet + the spice. It adds moisture and pineapples contain an enzyme called Bromelain. This enzyme will help break up the cake’s flour components. Leaving you with delicious spongy goodness!

- There are a few baking options when it comes to how you want your cake to look

• Sheet cake - 350° for 23-27 minutes

• 1 layer - 350° for 35 minutes

• *3 layer - 350° for 25-30 minutes

Cream Cheese Icing Directions:

- Mix butter, cream cheese, and vanilla in a large mixing bowl

- Gradually incorporate powdered sugar 1/2 cup at a time (four times)

*If you choose to have a cake with multiple layers, place a cake layer down first. Spread about 1/4 of the icing on each layer with a flat spatula. Repeat this step twice, then ice the sides

- Coat the cake with walnuts on the side until icing and gaps are entirely covered

- Chill the cake in the refrigerator for at least 30 minutes (if you have the patience) so all of the ingredients can solidify

- Serve + enjoy

This dessert will be a significant hit to whoever you serve it to! The pineapples are undetectable and strictly there to provide moisture and tie in the flavors. Try this recipe Easter weekend or absolutely any other day of the year. This is a classic, not just a seasonal cake flavor!