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ultimate carrot cake

CP_56c75501dcb18 avatar
Recipe by
C P
@CP_56c75501dcb18
Anywhere, AL

This is a moistened very flavorful carrot cake, with a creamy lemon frosting, I got tired of buying carrot cakes that were dried out with a band frosting, so I decided to create one that's has what I like in it and one the carrot cake recipe would become friends classic favorite carrot cake. This is a crowd pleaser and you might not have any leftovers to bring home!!!

read more
yield 16 -24
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For ultimate carrot cake

  • 21.41 oz
    duncan hines decadent classic cake, cake mix (don’t use the dried carrots & raisins pkg. inside the box)
  • 1 tsp
    cinnamon
  • 4 lg
    eggs, (i remove the chalaza of each yolk)


  • 11/2 c
    finely shredded carrots
  • 1 c
    golden raisins
  • 1 1/4 c
    liquid, reserved pineapple liquid and water combined to equal 1 1/4 cups liquid (sometimes instead of water, i replace it with either milk, pineapple juice, or natural apple juice).
  • 4 oz
    melted unsalted butter
  • 3/4 c
    shredded unsweetened coconut
  • 4 oz
    crushed pineapple, drained, reserving the juice

How To Make ultimate carrot cake

  • 1
    The Medium Mixer Bowl:
    * In a medium bowl, combine the carrots, nuts raisins and crushed pineapple, mix to blend together.
  • 2
    The Mixing Bowl:
    * In a larger mixing bowl, combine cake mix (DO NOT USING THE DRIED RAISINS & CARROTS), and cinnamon, mixing to evenly combine.
  • 3
    * Add, folding in carrots, pineapple and chopped nuts until well blended.
  • 4
    * To the mixing bowl, add melted butter, eggs and water mixture to the mixing bowl. With mixer on medium speed, mix until well incorporated and creamy, about 2 minutes.
  • 5
    The Oven:
    * Preheat oven temperature 350ºF.
  • 6
    Prepare Pan:
    Butter and flour bottom and sides of a 13X9X2-inch cake pan.
  • 7
    Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Then remove from pan, and cool completely.
  • 8
    LEMON FROSTING:Ingredients:

    1 1/2 pounds confectioners’ sugar

    12 ouncescream cheese, room temperature

    1/2 tsp. vanilla extract

    1/2 cup unsalted butter, room temperature

    2 tsps. Fresh lemon peel

    2 tbsps. Fresh lemon juice
  • 9
    Directions:

    * Add all ingredients to a mixing bowl.
  • 10
    * Beat at second speed until thoroughly blended and creamy. If too thick, add 1 tbsp. milk at a time, if too thin, add tbsp. confectioners’ sugar at a time.

    * Refrigerated until your ready to frost the completely cooled cake. Frost cake using an offset spatula.
  • 11
    Frost the cake using an offset spatula. Top with remaining toasted pecans. I hope you enjoy this cake!!!!
  • 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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