Best Carrot Cake Recipe

This best carrot cake recipe is for a one layer 8 inch cake. Just the right size for a small amount of people.

Ingredients

Cake
2 cups firmly packed finely grated fresh carrots
juice of 1 large orange
2 teaspoons vanilla extract
1/4 cup light olive oil
1 cup liquid honey
1/2 cup crushed pineapple, drained
1 cup all purpose flour
1 1/2 cups whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground allspice
3/4 cup raisins

Cream Cheese Icing
4 oz cream cheese, at room temperature
1/2 cup confectioners' sugar
1/2 tsp pure vanilla extract
1/2 tsp orange zest

Directions

Cake

Preheat oven to 350F.

Line an 8 inch round cake pan with parchment paper and grease the parchment paper with butter.

In a mixing bowl, use a wooden spoon to stir together the grated carrots, orange juice, vanilla, olive oil, honey, and crushed pineapple until well blended.

In a second mixing bowl, combine the flours, baking soda,cinnamon and allspices and stir in the raisins.

Mix the dry ingredients into the carrot mixture,a little at a time,using a wooden spoon and stirring until just until the it is mixed.

Pour the batter into the prepared baking pan.

Place into preheated oven and bake 40-50 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven, let cool for 5 minutes, then remove from pan onto a cooling rack.

Wait until cool before icing.

Cram Cheese Icing

In a bowl, using an electric mixer, beat the cream cheese until creamy.

Add the confectioners' sugar vanilla extract and orange zest and beat until combined.

Place the cake onto a cake plate and frost.

Keep any leftover cake, covered and in the refrigerator.

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Best Carrot Cake Recipe
Best Carrot Cake Recipe
Best Carrot Cake Recipe
Best Carrot Cake Recipe
Best Carrot Cake Recipe
Best Carrot Cake Recipe
Best Carrot Cake Recipe
Best Carrot Cake Recipe
Best Carrot Cake Recipe
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