Ingredients for Carin Aboutcha Carrot Cake
- 2 cups all-purpose flour (or 1 cup all-purpose flour + 1 cup whole wheat flour)
- 2 teaspoons baking powder
- ½ teaspoon salt
- Baking Soda
- 1 teaspoon ground cinnamon
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- Crushed Pineapple
- 1 cup chopped walnuts or pecans
- ½ cup (1 stick) softened unsalted butter
- 4 ounces softened cream cheese
- 1 teaspoon vanilla extract
- 2-3 cups powdered sugar
- Milk (as needed for frosting consistency)
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How to Make Carin Aboutcha Carrot Cake
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together 2 cups all-purpose flour (or 1 cup all-purpose flour + 1 cup whole wheat flour), 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- Add 1 ½ cups granulated sugar, ½ cup vegetable oil, and 4 large eggs to the dry ingredients. Beat with an electric mixer until well combined.
- Stir in 2 cups grated carrots, 1 cup drained crushed pineapple, and 1 cup chopped walnuts or pecans.
- Grease and flour a 9x13 inch baking pan. Pour the batter into the prepared pan.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely before frosting.
- **Frosting:** In a medium bowl, beat together ½ cup (1 stick) softened unsalted butter, 4 ounces softened cream cheese, and 1 teaspoon vanilla extract until smooth.
- Gradually add 2-3 cups powdered sugar, beating until light and fluffy. Add milk, 1 tablespoon at a time, if needed, to reach desired consistency.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
267g
Fat
53g
Carbs
28g
