Abbott Northwestern Station 63 Carrot Cake Recipe

Ingredients for Abbott Northwestern Station 63 Carrot Cake

• Sugar
• Flour
• Cinnamon
• 4 teaspoons baking soda
• Salt
• Carrots
• Nuts
• Canola Oil
• 4 large eggs
• 1 cup crushed pineapple (optional)
• Vanilla
• 16 ounces cream cheese, softened
• Butter
• 6 cups powdered sugar

How to Make Abbott Northwestern Station 63 Carrot Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. 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.
3. 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.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Stir in 2 cups grated carrots, 1 cup chopped walnuts or pecans (optional), and ½ cup crushed pineapple (optional).
6. 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.
7. Let the cake cool completely in the pan before frosting.
8. 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.
9. 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.
10. Frost the cooled cake and refrigerate, covered, for at least 2 hours (or overnight) before serving. Enjoy!