Classic Carrot Cake

By by Clare McCormick, Assistant Buyer for Sur La Table
Images
Classic Carrot Cake
Serves
Makes 8 servings
Ingredients
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • ⅓ cup applesauce
  • 3 large eggs
  • 1½ teaspoon vanilla extract
  • 2½ cups AP Flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • ¾ cup golden raisins
  • ¾ cup chopped pecans
  • 1 pound carrots, shredded
  • ¾ cup crushed pineapple, drained of all liquid

  • Cream Cheese Icing
  • :
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 packages (8 ounces each) cream cheese , softened
  • 8 cups confectioners’ sugar (about 2 lbs.)
  • 1 tablespoon milk


Procedure
To make the carrot cake: Mix sugar and oil together in bowl of stand mixer. Add eggs and mix together until light yellow. Add vanilla.

Sift flour, cinnamon, baking soda and salt together in a large bowl. Add the dry ingredients to the wet and mix at low speed.

Stir in the raisins. Fold in the carrots and pineapple.

Pour mixture into pans.

Bake at 350°F, for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Spread the cream cheese icing between each layer and around the sides and top of the cake. Add the topping of your choice: toasted coconut, pecans or carrot candies.

To make the cream cheese frosting: In large bowl, beat butter and cream cheese with an electric mixer until light and fluffy. Gradually add confectioners’ sugar and milk. Beat on high until smooth (30 to 60 seconds). If icing seems too thin, add confectioners’ sugar 1 tablespoon at a time. If it seems too thick, add more milk 1 teaspoon at a time, until icing reaches desired consistency.

Classic Carrot Cake

By by Clare McCormick, Assistant Buyer for Sur La Table
Serves
Makes 8 servings
Ingredients
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • ⅓ cup applesauce
  • 3 large eggs
  • 1½ teaspoon vanilla extract
  • 2½ cups AP Flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • ¾ cup golden raisins
  • ¾ cup chopped pecans
  • 1 pound carrots, shredded
  • ¾ cup crushed pineapple, drained of all liquid

  • Cream Cheese Icing
  • :
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 packages (8 ounces each) cream cheese , softened
  • 8 cups confectioners’ sugar (about 2 lbs.)
  • 1 tablespoon milk


Procedure
To make the carrot cake: Mix sugar and oil together in bowl of stand mixer. Add eggs and mix together until light yellow. Add vanilla.

Sift flour, cinnamon, baking soda and salt together in a large bowl. Add the dry ingredients to the wet and mix at low speed.

Stir in the raisins. Fold in the carrots and pineapple.

Pour mixture into pans.

Bake at 350°F, for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Spread the cream cheese icing between each layer and around the sides and top of the cake. Add the topping of your choice: toasted coconut, pecans or carrot candies.

To make the cream cheese frosting: In large bowl, beat butter and cream cheese with an electric mixer until light and fluffy. Gradually add confectioners’ sugar and milk. Beat on high until smooth (30 to 60 seconds). If icing seems too thin, add confectioners’ sugar 1 tablespoon at a time. If it seems too thick, add more milk 1 teaspoon at a time, until icing reaches desired consistency.