Yes! Veggies can make a delicious dessert! Follow this recipe to create your own springtime classic that will impress all of your holiday guests.
INGREDIENTS
CARROT CAKE
- 2 1/2 cups flour
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 cups sugar
- 4 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated fresh carrots
- 3/4 cup chopped pecans
- 3/4 cup coconut
- 1 can crushed pineapple, strained
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CREAM CHEESE FROSTING
- 2 sticks unsalted butter, slightly softened
- 2 packages cream cheese
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 6 cups powdered sugar
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INSTRUCTIONS
For the Carrot Cake
- Preheat oven to 350 degrees
- Line the bottoms of 2 (9 inch) round pans with wax or parchment paper and grease
- Whisk together for 30 seconds the flour, baking soda, baking powder, cinnamon, and salt. Set Aside.
- In the bowl of your mixer, add 2 cups sugar , 4 eggs, 1 cup oil and 1 tsp. vanilla. Mix 2 to 3 minutes at medium speed until well blended
- Stir in the flour until moistened, add the carrots, pecans crushed pineapple and coconut.
- Bake 35 minutes at 350 degrees
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For the Cream Cheese Frosting
- Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
- Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated.
- Add the vanilla. Gradually add the powdered sugar beating on low speed until blended.
- Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft.
- This frosting will pipe best if used while still chilled.