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Stupid Carrot Cake…
Posted: 11 June 2010 12:58 PM   [ Ignore ]   [ # 16 ]
Sr. Member
Total Posts:  915
Joined  2009-01-04


  * 4 eggs
  * 3/4 cups vegetable oil, 1/2 c applesauce
  * 1 cups white sugar, 1 cup brown sugar
  * 3 teaspoons vanilla extract
  * 2 cups all-purpose flour
  * 2 teaspoons baking soda
  * 2 teaspoons baking powder
  * 1/2 teaspoon salt
  * 3 teaspoons ground cinnamon
  * 3 cups grated carrots
  * 3/4c cup chopped pecans
  *8oz crushed pineapple
  *1/4tsp nutmeg

  * 1/2 cup butter, softened
  * 8 ounces cream cheese, softened
  * 4 cups confectioners’ sugar
  * 1 teaspoon vanilla extract
  * 1 cup chopped pecans


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

I bake in 2 9 inch round pans 35-40 minutes.!!  And i dont mix the nuts into the frosting. I leave them out.

Posted: 11 June 2010 02:23 PM   [ Ignore ]   [ # 17 ]
Total Posts:  1910
Joined  2010-04-25

Thanks!  That looks great!  Pecans AND pineapple in the recipe.  I will definately make this! Many, many thanks!

Posted: 17 June 2010 12:09 AM   [ Ignore ]   [ # 18 ]
Total Posts:  1
Joined  2010-06-16

I agree!  Your cake looks stunning!  I’m not artistic so if I can just get uniform swirls I’m a happy camper.  I’ve made the carrot cake from RHC twice.  I’ve had a problem with the darned “lip” both times, so I splurged on a silicone cake strip and will try it next time to see if it resolves the lip problem.  The first time around I made the frosting it didn’t thicken up to a spreadable consistency and kind of glopped.  The second time I made the frosting the night before, refrigerated it and set it out for about 20 minutes in the morning and whipped it with a handheld mixer.  Perfect!  I think whipping the frosting over an ice bath might work as well.

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