Ingredients for Joan's Pennsylvania Dutch Carrot Cake
- Granulated Sugar
- All Purpose Flour
- 2 teaspoons ground cinnamon
- Salt
- 2 teaspoons baking soda
- 4 large eggs
- Corn Oil
- 3 cups grated carrots
- Cream Cheese
- Sweet Unsalted Butter
- Powdered Sugar
- Pure Vanilla Extract
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How to Make Joan's Pennsylvania Dutch Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, combine the grated carrots, raisins, and chopped pecans.
- Add the carrot mixture to the batter and stir until evenly distributed.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cool, frost with your favorite cream cheese frosting (recipe not included).
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
344g
Fat
59g
Carbs
36g
