Annual Food & Drink Issue

Carrot Cake Recipe

Go Nuts!

If you’re in search of a way to add some delicious crunch and nutty flavor to your dessert repertoire, look no further. From cookies and cakes to puddings and crisps, these sweet and nutty local recipes are sure to be a hit with all of your family and friends.

Photography by Rich Smith

Jaclyn Glass’s Carrot Cake

Yields: 12 servings

Ingredients

For the cake:

2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 Tbsp. cinnamon
4 eggs, beaten
2 cups granulated sugar
1 cup canola or vegetable oil
2 tsp. vanilla
½ cup pecan halves (optional)
2 cups carrots, finely shredded
2 (8 oz.) cans crushed pineapple, drained (or ⅔ cup unsweetened applesauce)
¾ cup sweetened coconut (optional)
½ cup baking raisins (optional)

For the frosting:

¾ cup salted butter, room temperature but still firm
12 oz. cream cheese, room temperature but still firm
1½ tsp. vanilla extract
4-5 cups powdered sugar
¾ cup toasted pecans, finely chopped

Directions

For the cake:

Preheat oven to 350°.

Grease two 9-inch cake pans with shortening or spray. Line bottoms with parchment and grease again. Add about a Tbsp. of flour and rotate pan around to lightly coat the bottom and sides. Shake out excess flour.

In a medium mixing bowl, mix flour, baking powder, baking soda, salt, and cinnamon.

In a large mixing bowl, whisk together eggs, sugar, oil, and vanilla.

Spread pecan halves on a baking sheet and bake for 7-8 minutes until fragrant. Remove and allow to cool completely before chopping.

Mix the dry ingredients into the liquid until combined. Stir in shredded carrots, pineapple, and optional coconut, raisins, and pecans until evenly dispersed.

Divide batter equally between the 2 prepared pans. Bake for 35-37 minutes until an inserted toothpick comes out clean.

Allow cake to cool in pan for 10-15 minutes. Run a knife around the edges and then invert over a wire rack. Give the back of the pan a good pat, and it should release. Remove parchment paper and let cakes cool completely.

Frost cooled cakes and then garnish with toasted pecans.

For the frosting:

With an electric hand mixer (or stand mixer with paddle attachment), beat butter and cream cheese together until smooth and creamy (about 2 minutes).

Add vanilla and 1 cup of powdered sugar at a time, mixing on low speed. Once combined, increase speed to high and beat for 2 minutes until light and fluffy.

Cover with plastic wrap and place in fridge for 30 minutes. Remove and mix on low speed (or by hand with a rubber scraper or wooden spoon) briefly and then spread on cake.

Carrot Cake

Jaclyn Glass

Print Recipe

Course Dessert

Cuisine American

Servings 12 servings

Ingredients

For the cake:

2 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 Tbsp. cinnamon
4 eggs, beaten
2 cups granulated sugar
1 cup canola or vegetable oil
2 tsp. vanilla
½ cup pecan halves (optional)
2 cups carrots, finely shredded
2 (8 oz.) cans crushed pineapple, drained (or ⅔ cup unsweetened applesauce)
¾ cup sweetened coconut (optional)
½ cup baking raisins (optional)

For the frosting:

¾ cup salted butter, room temperature but still firm
12 oz. cream cheese, room temperature but still firm
1 ½ tsp. vanilla extract
4-5 cups powdered sugar
¾ cup toasted pecans, finely chopped

Instructions

For the cake:

Preheat oven to 350°.
Grease two 9-inch cake pans with shortening or spray. Line bottoms with parchment and grease again. Add about a Tbsp. of flour and rotate pan around to lightly coat the bottom and sides. Shake out excess flour.
In a medium mixing bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
In a large mixing bowl, whisk together eggs, sugar, oil, and vanilla.
Spread pecan halves on a baking sheet and bake for 7-8 minutes until fragrant. Remove and allow to cool completely before chopping.
Mix the dry ingredients into the liquid until combined. Stir in shredded carrots, pineapple, and optional coconut, raisins, and pecans until evenly dispersed.
Divide batter equally between the 2 prepared pans. Bake for 35-37 minutes until an inserted toothpick comes out clean.
Allow cake to cool in pan for 10-15 minutes. Run a knife around the edges and then invert over a wire rack. Give the back of the pan a good pat, and it should release. Remove parchment paper and let cakes cool completely.
Frost cooled cakes and then garnish with toasted pecans.

For the frosting:

With an electric hand mixer (or stand mixer with paddle attachment), beat butter and cream cheese together until smooth and creamy (about 2 minutes).
Add vanilla and 1 cup of powdered sugar at a time, mixing on low speed. Once combined, increase speed to high and beat for 2 minutes until light and fluffy.
Cover with plastic wrap and place in fridge for 30 minutes.
Remove and mix on low speed (or by hand with a rubber scraper or wooden spoon) briefly and then spread on cake.

Keyword cake, carrot cake, carrots, cream cheese, nuts, pecans

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