Nothing beats a summery fresh carrot cake to end a picnic with.
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Nothing beats a summery fresh carrot cake to end a picnic with.
2 tsp pure vanilla extract
1/2 cup chopped walnuts
2 tbsp fresh orange juice
1/2 cup crushed pineapple, drained
2 cups all-purpose flour
1/2 cup yellow raisins, plumped
1/4 tsp salt (optional)
Cream Cheese Frosting:
1 tsp Clabber Girl Baking Soda
4 tbsp unsalted butter, softened but not too warm
1 1/4 cups granulated sugar (or 1 cup granulated and 1/4 cup brown sugar)
2 tsp Rumford Reduced Sodium Baking Powder
8 oz cream cheese, softened
1/2 cup canola oil
2 tsp cinnamon
3-4 cups confectioners’ sugar
4 eggs
3 cups shredded carrots
1 tsp pure vanilla extract
Preheat oven to 350 F. Spray a 9 by 13 inch pan with non-stick cooking spray (or two 9 inch payer pans) and place on a baking pan, lined with parchment paper. In a large bowl, by hand, blend the sugar(s), oil, eggs, and vanilla. Fold in the flour, salt, baking powder, and cinnamon. Blend well and fold in the carrots, walnuts, pineapple and raisins and mix well. Spoon into prepared pan(s). Bake until done, 35-45 minutes or when cakes spring back when gently touched with fingertips. For Cream Cheese Frosting, blend all ingredients to make a smooth frosting, adding in more confectioners’ sugar, if required, to make a fluffy icing. Frost cake. This cake is best served ice cold.
2 tsp pure vanilla extract
1/2 cup chopped walnuts
2 tbsp fresh orange juice
1/2 cup crushed pineapple, drained
2 cups all-purpose flour
1/2 cup yellow raisins, plumped
1/4 tsp salt (optional)
Cream Cheese Frosting:
1 tsp Clabber Girl Baking Soda
4 tbsp unsalted butter, softened but not too warm
1 1/4 cups granulated sugar (or 1 cup granulated and 1/4 cup brown sugar)
2 tsp Rumford Reduced Sodium Baking Powder
8 oz cream cheese, softened
1/2 cup canola oil
2 tsp cinnamon
3-4 cups confectioners’ sugar
4 eggs
3 cups shredded carrots
1 tsp pure vanilla extract
Preheat oven to 350 F. Spray a 9 by 13 inch pan with non-stick cooking spray (or two 9 inch payer pans) and place on a baking pan, lined with parchment paper. In a large bowl, by hand, blend the sugar(s), oil, eggs, and vanilla. Fold in the flour, salt, baking powder, and cinnamon. Blend well and fold in the carrots, walnuts, pineapple and raisins and mix well. Spoon into prepared pan(s). Bake until done, 35-45 minutes or when cakes spring back when gently touched with fingertips. For Cream Cheese Frosting, blend all ingredients to make a smooth frosting, adding in more confectioners’ sugar, if required, to make a fluffy icing. Frost cake. This cake is best served ice cold.