Mama’s Carrot Cake

READY IN: 45mins


  • CAKE
  • 1 12 cupscarrots, hand-grated
  • 1 14 cupsall-purpose flour
  • 2largeeggs (room temperature)
  • 12 cupvegetable oil
  • 12 cupcrushed pineapple, canned
  • 34 cup chopped walnuts
  • 1teaspoonground cinnamon
  • 12 teaspoonkosher salt
  • 12 teaspoonbaking powder
  • 14 teaspoonbaking soda
  • 18 teaspoonallspice
  • 18 teaspoonnutmeg
  • 18 teaspoonclove
  • 1cupbutter (room temperature)
  • 12ouncescream cheese (room temperature)
  • 2cupspowdered sugar
  • 2cups crushed walnuts
  • 1 12 teaspoonsvanilla extract

    Serving Size: 1 (304) g

    Servings Per Recipe:6

    Calories: 1281.4

    Calories from Fat 947 g 74 %

    Total Fat 105.2 g 161 %

    Saturated Fat 36.6 g 183 %

    Cholesterol 205.8 mg 68 %

    Sodium 777.6 mg 32 %

    Total Carbohydrate76.6 g 25 %

    Dietary Fiber 5.6 g 22 %

    Sugars 47.2 g 188 %

    Protein 17.1 g 34 %


  • CAKE:
  • Preheat the oven to 350˚F. Grease two 6-inch round pans and line with parchment paper.
  • In a large bowl, mix together flour, the cinnamon, allspice, nutmeg, cloves, salt, baking powder, and baking soda. Whisk together.
  • In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
  • With the mixer running, gradually pour in the vegetable oil.
  • With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
  • Add grated carrots and pineapple to the batter and fold to incorporate with a rubber spatula.
  • Divide the cake batter evenly in the prepared pans and smooth the top.
  • Bake for 25-30 minutes, until a toothpick inserted in the center of a cake comes out clean. Cook longer if toothpick does not come out clean – it’s done with toothpick comes out clean.
  • 9. Cool the cake on a wire rack until the pans are cool to the touch. Remove the cake from the pan and let cool completely on the rack.
  • ICING:
  • In a large bowl, beat together the butter, cream cheese, and vanilla with an electric.
  • hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
  • Add the powdered sugar, ½ cup at a time, beating on medium-low speed to incorporate each addition.
  • NOTE:You can separate out some of the icing and color them with orange and green to decorate with carrots.
  • Ice cake once cake is cool.
  • Gently press the walnuts into the icing around the side of the cake.
  • Chill for 30-60 minutes to let the icing set, then slice and serve.
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