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14k carrot cake

(1 rating)
CacicaIyansa avatar
Recipe by
Yve Sanchez
@CacicaIyansa
Philadelphia, PA

The first time I made this recipe, it was because my daughter Jessica called and asked if I wanted some carrots, she had just come from a the farmers market and had over 10 pounds of carrots. So I thought, hey why not carrot cake, it can't be that hard to make. So I went home and played around with my pumpkin cake recipe and decided to give it a try. I thought about what I loved most about carrot cake, the pineapples that add moistness, craisins, nuts, and cream cheese. It's been a family favorite ever since, especially with my son-in-law Al.

(1 rating)
yield 12 serving(s)
prep time 1 Hr
cook time 35 Min

Ingredients For 14k carrot cake

  • 3 c
    carrots, grated
  • 1/2 c
    light brown sugar
  • 2 lg
    eggs
  • 1/2 c
    pineapple, crushed & drained
  • 1/2 c
    golden raisins
  • 1/2 c
    craisins (optional)
  • 2/3 c
    walnuts, chopped
  • 3/4 c
    white sugar
  • 1/2 c
    canola oil (or vegetable oil)
  • 1 1/2 c
    all -purpose flour
  • 3/4 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 1/2 tsp
    ground vietnamese cinnamon
  • 1/2 tsp
    pumpkin pie spices
  • 1 Tbsp
    pure vanilla paste
  • PHILLY CREAM CHEESE FROSTING
  • 16 oz
    philadelphia brand cream cheese, softened
  • 3 c
    powdered sugar
  • 1 stick
    butter, softened

How To Make 14k carrot cake

  • 1
    Grate carrots, in a medium bowl combine grated carrots with light brown sugar. Set aside for 1 hour, then stir in raisins & craisins. (I prefer to grate my carrots either by hand or in a food processor. buying the julianne carrots makes your cake lumpy and less flavorful)
  • 2
    Preheat oven to 350 degrees. Grease and flour two 8 in cake pans. (You can easily use a bundt cake pan, muffin tin or loaf pan for this recipe)
  • 3
    In a medium size bowl, sift together flour, salt, cinnamon, baking soda,and pumpkin pie spices.
  • 4
    In a large mixing bowl, beat eggs until light and foamy, gradually add white sugar, oil and vanilla beat to incorporate each addition. With a spatula fold in pineapples. Add the sifted dry ingredients, stirring into the wet mixture until absorbed. Fold in the carrot mixture (carrots, brown sugar & raisins/craisins) and walnuts.
  • 5
    Pour your batter evenly into the prepared cake pans. Bake for 35-40 minutes until cake tests done by inserting a toothpick to see if it comes out clean.
  • 6
    Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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