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Über Carrot Cake Recipe

Brian Child
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Ingredients
  

  • Cake
  • 4 eggs
  • 1 1/4 cup vegetable oil you can substitute 3/4 cup applesauce for 3/4 cup of the oil
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 tablespoon vanilla extract
  • 2 Cups all-purpose flour
  • 2 Teaspoons baking soda
  • 2 Teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 Teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg freshly ground
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 3 Cups grated carrott
  • 1 cup pureed pineapple
  • 1 cup almonds recipe calls for pecans, toasted
  • Frosting
  • 1/2 cup butter softened
  • 8 oz cream cheese softened
  • 4 Cups confectioners sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped almonds recipe calls for pecans, toasted

Instructions
 

  • Cake
  • Preheat your oven to 350 degrees F. Grease and flour a 9x13 inch pan.
  • In a large bowl, beat together eggs, oil, white and brown sugar and vanilla. Once that is fully incorporated add the flour, backing soda, baking powder, salt and the spices. Stir in the pineapple and carrots. Fold in the Almonds.
  • Step 3
  • Pour the cake mixture into the prepared pan. Bake in the preheated oven for 40-50 minutes, or until a toothpick can be inserted into the center of cake and it can come clean with out any batter. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to allow to cool completely.
  • Frosting
  • In a Medium bowl, combine butter, cream cheese and confectioners sugar with one teaspoon of vanilla. Beat the mixture until it is smooth and creamy. Fold in the chopped almonds. Frost the completely cooled cake with an off set spatula.