Abbott Northwestern Station 63 Carrot Cake Recipe

Name: Abbott Northwestern Station 63 Carrot Cake
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: 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

Get ready to experience pure carrot cake bliss! This legendary recipe, originating from Abbott Northwestern Hospital's Station 63, isn't your average hospital fare. A nurse's secret recipe, this cake is unbelievably moist and delicious. The rave reviews are true! Make it a day ahead, chill it, and prepare for the most incredible carrot cake you've ever tasted. Trust us, the flavors deepen overnight!

Prep Time 30 mins

Cook Time 80 mins

Calories 501.4 kcal

Protein 8g

Rating 5.0 (9 Reviews)

Abbott Northwestern Station 63 Carrot Cake

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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!