Zutaten für Outrageous Carrot Cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 4 large eggs
- 1 ½ cups vegetable oil
- ¼ cup buttermilk
- 2 cups granulated sugar
- 3 teaspoons vanilla extract
- 1 (20 ounce) can crushed pineapple, undrained
- 3 cups grated carrots
- 1 cup chopped walnuts
- ½ cup flaked coconut (optional)
- ½ cup golden raisins (optional)
- 1 tablespoon light corn syrup (optional)
- ½ cup unsalted butter, softened
- 1 teaspoon baking powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 (8 ounce) package cream cheese, softened
- 4 cups powdered sugar
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Zubereitung von Outrageous Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. For pineapple upside-down cake, butter the pan and sprinkle with brown sugar before adding pineapple.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, cream together sugar and oil until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the grated carrots, and nuts.
- If making pineapple upside-down cake, spread drained crushed pineapple evenly over the bottom of the prepared pan. Pour batter over the pineapple.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Once cooled, frost with cream cheese frosting. To make the frosting, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until light and fluffy.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
144g
Fat
35g
Carbs
17g
