Zutaten für Golden Carrot Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 large eggs
- 1 cup packed golden brown sugar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 2 cups grated carrots
- 1 cup crushed pineapple with its juice
- 1 cup chopped walnuts or pecans
- Raisins
- 1 cup (2 sticks) softened unsalted butter
- 8 ounces cream cheese
- 4 cups powdered sugar
- a few drops of food coloring (if desired)
- small, decorative carrots
- green sprinkles
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Golden Carrot Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Golden Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or one 13x9x2-inch baking pan.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
- In a large bowl, beat 4 large eggs until light and fluffy. Gradually add 1 cup granulated sugar and 1 cup packed golden brown sugar, beating until well combined. Let stand for 10 minutes to allow sugars to dissolve.
- Add 1/2 cup vegetable oil and 1/2 cup unsweetened applesauce. Mix well.
- Stir in 2 cups grated carrots, 1 cup crushed pineapple with its juice, and 1 cup chopped walnuts or pecans.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide batter evenly among prepared pans.
- Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes cool, prepare the frosting: In a large bowl, beat 1 cup (2 sticks) softened unsalted butter with 8 ounces cream cheese and 1 teaspoon vanilla extract until smooth.
- Gradually add 4 cups powdered sugar, beating until light and fluffy. Add a few drops of food coloring if desired.
- Once cakes are completely cool, frost the layers and decorate with small, decorative carrots and green sprinkles.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
278g
Fat
61g
Carbs
30g
