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Dessert for 15

Loaded Carrot Cake

This moist carrot cake combines pineapple, raisins, walnuts, and warm spices before baking and frosting.

$0.53per serving $
50 minstart to table
15servings

AmericanVegetarianBudgetDesserts

Ingredients

  • 4 cups coarsely grated carrots
  • 3/4 cup raisins
  • 3/4 cup drained crushed pineapple
  • 2 1/2 tbsp pineapple juice reserved from above
  • 3/4 cup brown sugar
  • 3 eggs
  • 1 cup white sugar
  • 3/4 cup oil
  • 1 tsp vanilla
  • 2 1/3 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp ginger
  • 1 cup walnuts
  • 1 batch cream cheese frosting

Steps

  1. Heat the oven to 350 F and grease a 9-by-13-inch baking pan.
  2. Stir the carrots, raisins, crushed pineapple, and reserved pineapple juice in a large bowl.
  3. Whisk the brown sugar, white sugar, eggs, oil, and vanilla in another bowl.
  4. Mix the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger into the wet mixture.
  5. Fold in the carrot mixture and walnuts, then spread the batter in the pan.
  6. Bake for 35 to 40 minutes, until the center is firm and reaches 160 F, then cool for 10 minutes.
  7. Spread the cream cheese frosting over the warm cake and let it cool before cutting.

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