A fantastic carrot cake made at a high altitude. At 7000 feet in Santa Fe, New Mexico, a huge success.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 16 |
| Yield: | 2 8-inch cakes |
Ingredients
- 1 cup olive oil
- 4 eggs
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon ground nutmeg
- 3 cups shredded carrots
- ½ cup chopped walnuts
- ½ cup raisins
- 1 (8 ounce) package cream cheese, softened
- ¼ cup butter, softened
- 1 cup confectioners’ sugar, or more to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease two 8-inch cake pans.
- Mix olive oil, eggs, sugar, and vanilla extract together. Combine flour, salt, cinnamon, baking soda, baking powder, and nutmeg in a separate bowl.
- Stir flour mixture into oil mixture until well blended. Fold in carrots, walnuts, and raisins. Portion batter evenly between the cake pans.
- Bake in the preheated oven until tops spring back with lightly touched, 25 to 35 minutes. Adjust temperature if cakes are browning too quickly. Let cool completely, about 30 minutes.
- Beat cream cheese and butter together just until smooth. Add confectioners’ sugar; beat until smooth. Spread frosting over the cooled cakes.
- Substitute currants for the raisins if desired.
- Feel free to substitute butter with a vegan margarine (such as Earth Balance(R)).
- You can also bake these in 2 pie dishes.
Nutrition Facts
| Calories | 405 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 336 mg |
| Sugars | 25 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the ingredients list exactly, but changed the temperature to 370 for 25 minutes. Perfect! The cakes baked up very nicely, and I am usually an erratic baker at this altitude. (I am at 7,500 feet in Los Alamos, NM.) I will make a couple of changes when I make it again. I will do a combination of fine and coarser shredded carrots (and maybe add a little more), and would definitely add more raisins, maybe even double them. My family had absolutely no complaints as it was, but like to improve it if I can. The cakes needed to cool completely before removing from the pans, and even then they needed a little “convincing.” I definitely recommend!
Tried it in Santa Fe, followed the exact recipe and it came out perfect!