So when I’m in the mood for a healthy dessert, I can rationalize making a carrot cake. It has carrots, apples, and pineapple in it, right? I can get one of my five daily fruit and veggie servings! Well, maybe that’s a stretch, but I do love carrot cake. This is an old family recipe that I’ve been making for many years and, if I say so myself, it’s one of the best carrots cakes I’ve ever had. Jim says he doesn’t like carrot cake, but with this cake he says he’s a convert.
I think the pineapple and apple really make this cake very moist. I don’t like raisins, so this recipe doesn’t have any. You can always add them if you prefer. The pecans do give the cake some texture which I really like.
Ingredients
3 cups sugar
4 1/2 cups unbleached all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 1/4 cups canola oil
1 1/2 teaspoons vanilla extract
5 eggs, lightly beaten
1 1/2 cups fresh pineapple, chopped and well drained
2 1/2 cups grated carrot
1/4 cup grated apple
1 1/2 cups chopped pecans
2 sticks butter, room temperature
16 oz cream cheese, room temperature
4 cups powdered sugar
Instructions
1. Preheat oven to 350 degrees. Butter and flour three 9-inch cake pans.
2. Combine sugar, flour, baking soda, salt, and cinnamon.
3. Combine canola oil, vanilla, eggs, pineapple, carrots, and apple. Mix well.
4. Add dry ingredients to carrot mixture and continue mixing until well incorporated.
5. Add pecans to mixture and mix well.
6. Spoon batter evenly into three cake pans.
7. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.
8. Cool on rack for 10 minutes.
9. Remove cakes from pans and cool completely.
10. Spread icing between layers and on top and sides of cake.
1. Cream butter and cream cheese together in the bowl of an electric mixer until light and fluffy.
2. Add sugar and blend well.
https://southernboydishes.com/2012/10/02/the-best-carrot-cake-ever/
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Hello Bill,
Can I make the cake a day ahead and if so, how do I store it?
Thank you!
Thanks so much for dropping by SBD, Marie! To answer your question, you can definitely make this 1 or 2 days ahead. Just store it in the refrigerator. It will keep several days if you keep it chilled.
I tasted this cake today – WOW – moist, not too sweet, buttery and creamy frosting, I had one thought. What if you sauteed the pecans in a little salted butter. It would give the cake another counter note and make the flavors pop out even more, I think it was the frosting that made me think of this sort of like a nod to butter pecan ice cream my childhood favorite.