Zutaten für Abbott Northwestern Station 63 Carrot Cake
- 1 3/4 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups grated carrots
- 1 cup chopped walnuts or pecans (optional)
- Canola Oil
- 4 large eggs
- 1/2 cup crushed pineapple, drained (optional)
- 2 teaspoons vanilla extract
- 8 ounces cream cheese, softened
- 1 1/2 cups (3 sticks) butter, softened
- 3 cups powdered sugar
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Zubereitung von Abbott Northwestern Station 63 Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy. Beat in 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon ground cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups grated carrots, 1 cup chopped walnuts or pecans (optional), and ½ cup crushed pineapple (optional).
- Pour batter into the prepared pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown on top.
- Let the cake cool completely in the pan before frosting.
- To prepare the cream cheese frosting: In a food processor, combine 8 ounces cream cheese (softened), ½ cup (1 stick) unsalted butter (softened), and 3 cups powdered sugar. Pulse until smooth and creamy.
- Add 1 teaspoon vanilla extract and pulse again to combine. If needed, add a tablespoon or two of milk or cream to achieve desired consistency.
- Frost the cooled cake and refrigerate, covered, for at least 2 hours (or overnight) before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
179g
Fat
36g
Carbs
19g
