| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup unsalted butter, plus 1 tablespoon for cake pan
- 2 cups sugar
- 1 teaspoon ground cinnamon
- 4 eggs
- 1 1/2 cups grated carrot
- 2 1/2 cups all-purpose flour, plus 2 tablespoons for cake pan
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup hot water
- 10 ounces finely chopped fresh pineapple, or tinned (well drained)
- 1/2 cup unsalted butter, room temperature
- 1/2 pound cream cheese, room temperature
- 2 cups icing sugar
- 1 tablespoon lemon juice
Instructions
- For the cake: Preheat the oven to 375 degrees F.
- In an electric mixer cream together 1 cup butter, sugar, and cinnamon until smooth and fluffy. Beat in the eggs 1 at a time, mixing well after each addition. Fold in the grated carrot. Sift together the flour, baking powder and salt. Mix 1/2 of the flour into the butter mixture, then add 1/2 the water, mix well. Mix in the remaining flour and water. Fold in the pineapple.
- Grease 2 (9-inch) cake pans with the remaining butter and dust with the remaining flour.
- Divide the batter evenly between the 2 cake pans. Bake for 35 minutes until a toothpick inserted in the middle of the cake comes out clean. Cool in the pan for 10 minutes then remove from the pan and cool completely.
- For the icing: Cream together the butter and cream cheese until smooth.Whip in the icing sugar and lemon juice.
- Slice both cooled cakes into 2 layers. Spread the icing in between the layers as you stack them up. Ice the top and sides of the cake to finish.
- Read more at: http://www.foodnetwork.com/recipes/carrot-cake-with-cream-cheese-icing-recipe.html?oc=linkback
- Read more at: http://www.foodnetwork.com/recipes/carrot-cake-with-cream-cheese-icing-recipe.html?oc=linkback
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 933 |
| Total Fat | 48 g |
| Saturated Fat | 29 g |
| Carbohydrates | 120 g |
| Dietary Fiber | 2 g |
| Sugar | 85 g |
| Protein | 9 g |
| Cholesterol | 206 mg |
| Sodium | 437 mg |
Reviews
Overall a nice cake. Baked an extra 10 minutes in our oven, non convection, and substituted low fat buttermilk in place of the recipes use of water. Would suggest adding more carrot, possibly up to an additional 1/2 to 3/4 cup. We really enjoyed it as it seems to have disappeared in two days!!
Made this one 2 weeks ago OMG fantastic, My mother in law doesn’t like carrot cake but this one she loved!!!!! Side note: Add 1 cup chopped walnuts and 2 shots of dark rum just to raise the bar.
Fabulous
Fabulous
I only made the icing. It was delicious, easy to make, creamy and easily spread over an entire 2 layer cake.
The lemon flavored frosting was delectable–though I am a sucker for cream cheese frosting. The cake was a bit dry, but I left out the 4 layers of icing and just went with one. Otherwise, the cake was perfect–including the pinneaple, which I don’t normally enjoy.
I didn’t make the carrot cake, I just used the icing recipe and topped it on brownies It tasted fantastic! Adding the lemon juice to it turned the icing off white. It looked gorgeous. I highly recommend making the icing recipe!
I will try this recipe one more time,but with some changes. I will add more carrots,not bake it quite as long and leave out the lemon out of the icing.I hope it will see if it turns out better.
I found the cake too dense and did not allow enough carots. The icing gave the saving touch. I will not use the recipe again.
I agree with other reviewers that if you are looking for a typical carrot cake with cream cheese icing, this is not it. But this does have a wonderful flavor and a moist, dense texture. Everyone I served it to loved it.
It is a great recipe and is very easy to make.
This cheesecake is so easy to make, and soooooooooo delicous