Ingredients for Carrot Cake From Crocodile Cafe
- All Purpose Flour
- 2 teaspoons baking powder
- Baking Soda
- 1 teaspoon salt
- Ground Cinnamon
- 4 large eggs
- 4 cups powdered sugar (for frosting)
- 1 cup vegetable oil
- 1 teaspoon vanilla extract (for frosting)
- 3 cups grated carrots
- Crushed Pineapple
- Walnuts
- 8 ounces cream cheese (for frosting)
- 1 cup (2 sticks) softened unsalted butter (for frosting)
- Powdered Sugar
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How to Make Carrot Cake From Crocodile Cafe
- Preheat oven to 325°F (160°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, sift together 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1 teaspoon salt.
- In a separate bowl, beat 4 large eggs until light and fluffy. Gradually add 2 cups granulated sugar, 1 cup vegetable oil, and 1 teaspoon vanilla extract. Beat until well combined and fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 3 cups grated carrots, 1 cup crushed pineapple (drained), and 1 cup chopped walnuts or pecans.
- Divide the batter evenly among the prepared cake pans.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- Once completely cool, frost with your favorite cream cheese frosting (see frosting recipe below).
- **Cream Cheese Frosting:** In a large bowl, beat 1 cup (2 sticks) softened unsalted butter with 8 ounces cream cheese until smooth. Gradually add 4 cups powdered sugar and 1 teaspoon vanilla extract, beating until light and fluffy.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
650g
Fat
148g
Carbs
74g
