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I love a good carrot cake, Amos, and this looks to be a winner. I have made a lot of carrot cakes, but never with apple sauce.
I don't have apple sauce, but I do have some apple butter that I made last fall. I imagine that it would be just as appropriate if I cut down on the cinnamon and nutmeg.
 Bring all the dry ingredients together in a bowl and combine them |
 In a second bowl, bring all the wet ingredients together. OK, so the brown sugar is only damp, but adding it now breaks it down - in the dry ingredints, you'll risk lumps. |
 Press as much of the juice out of the crushed pinapple as possible - this cake is damp enough |
 Combine the wet ingredients well... |
 ...so we have a thick mixture |
 Wet and dry ingredients are ready, shredded carrots and nuts stand by - let's make the Ultimate Carrot Cake! |
 Incorporate the flour into the wet mixture |
 Fold the shedded carrots into the batter |
 Give the mixture just enough stirs to distribute the carrots. One more step |
 Fold in the chopped nuts - pecans or walnuts - your choice |
 Pour the batter into the well greased (butter or Butter Crisco and dusted with flour, if you have 'sticking' issues) 9x13 pan. We also make this cake in springform pans. |
 Ready to pop into the 350^ oven for 50 minutes - until the toothpick comes clean |
 The Frosting - cream cheese, butter, confectioners sugar & pure vanilla extract - and more nuts |
 O-o-o-o! The timer says the cake is baked, and here it is, ready to rack before frosting. The edges of the cake have nicely separated from the pan |
 Put a 9x13 rack on top of the cake and flip it to get it out cleanly |
 This is the bottom of the cake. A second 9x13 rack is used to flip it right-side-up, or you can frost this side, like I do! |
 Dark, spicy & loaded with all good things - The Ultimate Carrot Cake, Now let's frost it! |
 Up close & personal - moist, carrots, nuts, spices, a very flavorful frosting - where's the coffee? |
 Uncommonly delicious recipe for a commonly made dessert! |
 Have fun with decoration - you don't need to pipe icing carrots, imply carrots and be generous with the chopped walnuts - the cake will STILL be delicious! |
 Topped with an orange/lemon frosting this cake will win the heart of a carrot cake hater |
 Square, rectaangular or round - THIS recipe produces a carrot that guys who don't like carrot cake will love. This one has an orange/lemon frosting |
Add just enough fresh-squeezed orange juice to bring the frosting to a sluggishly-runny stage, then let it cascade. Chilling the frosted cake for a brief time will stop the cascading. |
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What a way to eat your vegetables! I work hard, try to eat a well-balanced diet, get plenty of exercise and watch my weight. I also absolutely love a great carrot cake, so what are ya gonna do...?.
This looks like alot of stuff, but it is just some dry and some wet ingredients. Do not be deterred! Press on!
This recipe has everything going for it, vegetable, fruits, nuts, grain, spices. This recipe is loaded with all the stuff I personally love in a baked dessert - and should drive diners to distraction because it releases an aroma that matches it's unmatchable flavors. I must add a disclaimer here that I have no vested interest in the carrot industry, because it sure sounds like I'm hyping carrots. This is simply a delicious dish. Remember that the applesauce, the pineapple and the carrots bring sugars to the party, so you may certainly cut back a bit on the brown sugar - as much as a 1/2 cup.
It could be a perfect food. It could also be dessert. Tonight. Get it together and get busy.
Time to craft the Ultimate Carrot Cake.
Ингредиенты
- THE CAKE:
- 3 c grated carrots - box grater, on the large, round hole side (about 12 med. carrots)
- 4 eggs
- 2 c dark brown sugar, packed (like it less sweet? Use 1- 1/2 c)
- 1 c pineapple, crushed, well drained
- 3/4 c canola oil
- 1/2 c applesauce
- 3/4 c chopped pecans or walnuts
- 1 tbs pure vanilla extract
- 2 c all-purpose flour (message me for a perfect gluten-free flour blend)
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 Tbs ground cinnamon
- 1/4 tsp grated nutmeg
- THE FROSTING:
- 8oz cream cheese
- 3-1/2 c confectioners sugar
- 1/2 c sweet butter, softened
- 1 tsp pure vanilla extract
- 1/2 c chopped pecans or walnuts
- NOTE: Since I am usually knee-deep in our excellent pure Michigan maple syrup, I am adding 1/4 c. to my frosting this time, and omitting the vanilla
Инструкции
- THE CAKE:
- Preheat the oven to 350^.
- Butter or Crisco and flour the inside of a 9x13 cake pan
- In a large bowl combine and whisk together the eggs, oil, carrots, applesauce, brown sugar, vanilla extract, pineapple and chopped nuts (the wet stuff)
- Combine and whisk together the flour, baking soda and baking powder, salt, nutmeg and cinnamon (the dry stuff)
- Gently incorporate the dry into the wet ingredients - not too much mixing, just combine and distribute the ingredients evenly
- Pour the batter into the cake pan and bake for 45-50 minutes and test for done with a clean toothpick
- Let the cake rest in the pan for 10-15 minutes, then turn it out and let it cool completely on a rack
- THE FROSTING:
- Combine the butter, cream cheese, confectioners sugar and vanilla in a medium bowl (if you'd like, add several drops of red and yellow food coloring to creat a delightful orange frosting)
- Beat until smooth and creamy
- Fold in the nuts (or save them to sprinkle on top of the cake)
- Frost the cake
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 16 servings | |
| Calories 586 | |
| Calories from Fat 223 | 38% |
| Total Fat 25.46g | 32% |
| Saturated Fat 7.85g | 31% |
| Trans Fat 0.04g | |
| Cholesterol 77mg | 26% |
| Sodium 510mg | 21% |
| Potassium 182mg | 5% |
| Total Carbs 87.77g | 23% |
| Dietary Fiber 1.8g | 6% |
| Sugars 73.41g | 49% |
| Protein 4.58g | 7% |
Отзывы
15 апреля 2011
Thanks for asking, Laura. I have made this exact cake using 1-1/2 cups of Formula #2 of the Culinary Institute of America (CIA), combined with 1/2 cup of Domata Living Flour. The result is a cake virtually indistinguishable from one made with all-purpose flour. Really. Just like in the photos.
Now I need to tell you how to make your own batch of CIA #2. You need to buy the following, and to make it simple, I'll give you a small batch which will provide 9.5 cups of #2. You can also cut my recommendation in half, but this is a very useful flour.
20 oz of white rice flour
14 oz of brown rice flour
6 oz potato starch
8 oz tapioca starch
That's it for the #2 - note there is no xanthan gum, so we need to hold things together. That is where the Domata comes in. We buy Domata in large amounts and it is an exceptional GF flour, and, generally speaking, MAY work perfectly as a 1 for 1 substitute for gluten flours in most recipes, but in this carrot cake, I feel it is a bit too heavy.
Domata contains: rice flour, cornstarch, tapioca dextrin and xanthan gum.
If you cannot obtain Domata in your location, seek out a GF blend with the ingredients I have listed. I do not know the blending proportions for Domata, which, I am sure, is proprietary. However, they are wonderful people and can be reached in the following ways: [email protected]; www.domatalivingflour.com, or telephone 417-654-4011. They are located in Missouri, USA and ship all over. We love 'em! Let me know how you fair and give us your review!
Этот рецепт был приготовлен/опробован мной!Содержит вариацию
10 июня 2011
Terrific carrot cake!! FIVE stars from this kid!! :)
shared on Facebook... Thanks, Amos! :)
ElaineЭтот рецепт был приготовлен/опробован мной!2 people like this review
22 марта 2012
I love carrot cake! Thanks!Этот рецепт был приготовлен/опробован мной!1 person likes this review-
08 июня 2012
Hi Amos,
I seldom get to post here as busy with my cooking classes, and my new Grandson.
Your carrot cake recipe is wonderful...I do not care for nuts so I used coconut instead and it came out really moist. Do you know if I can purchase Michigan Maple syrup in Ontario? We usually go to Quebec and get it.
As always, another great recipe Amos.Этот рецепт был приготовлен/опробован мной!Содержит вариацию1 person likes this review 
25 сентября 2012
albeit,not cooked or eat the this cake i think it will make or pass for a great eatЭтот рецепт был приготовлен/опробован мной!
23 декабря 2012
hmmmm awesome!Этот рецепт был приготовлен/опробован мной!1 person likes this review
17 августа 2014
My father-in law loves carrot cake I can't wait to make this for him. It looks so yummy!-
10 октября 2014
i'm cooking this tomorrow - sounds amazing - may add a few changes to icing
Комментарии
09 июля 2014I like baking cakes and would like to try doing a carrot cake soon. this might be a good recipe to follow.
- 03 марта 2012TRY THIS FROSTING: If you'd like to try a great frosting on my Ultimate Carrot Cake, but want something w/o cream cheese, I love to use this one:
INGRDIENTS:
3 C confectioner's sugar
1 Tbs orange zest
1 Tbs lemon zest
1/2-3/4 C freshly squeezed orange juice
DIRECTIONS:
In a large bowl, combine the ornage and lemon zests with the confectioner's sugar
Add the orange juice, a little at a time, until you get the consistency that you want
You don't want it too thin, so really work the frosting with your spatula
You can balance the consistency by using more confectioner's sugar or a little more orange juice.
Pour frosting on top of the cake and allow it to randomly drizzle over the sides, all around, creating a very nice presentation
You can chill the cake for a few minutes to 'harden' the frosting a bit 
- 29 января 2012New variation. Substitute 1/2 C apple butter for the 1/2 C apple sauce. We make several 'varieties' of apple butter, but just a plain apple butter is a real nice addition to this cake. Loved it!
- 21 января 2012Thanks, Annie - so happy you liked it - I'm sure the kids did, as well! Good to hear from you.
- 28 сентября 2011Hi Amos;1 reply
I finally had the chance to make this carrot cake. As I've stated before, I work in a fishing lodge for the summers, so am away from home for 3 months. Before I leave for work every spring, I use up or give away my baking supplies in the house just so they won't be stale or useless when I get back home in September. Then when I come home, I start going through new recipes to try, so get to go shopping for all fresh stuff (This is pretty long-winded I know)
The first recipe I had to try was this Ultimate Carrot Cake of yours. Omg, was it worth it!
I've said it on Facebook and I'm saying it here: This is, seriously, the very best carrot cake I've ever made or tasted! There are a lot of ingredients, but I don't recommend skimping on a thing.
Thank you, Amos, for sharing this and keep those fabulous recipes coming. You make me look like a genius when I use your recipes! - 13 апреля 2011Catherine - I do hope you will make this for your daughter and then let me know what she thinks. The best judges of carrot cake recipes are carrot cake lovers. I have sampled scores over the years - there are even friends who will bake a carrot cake if I am coming as a dinner guest. This recipe, however, "takes the cake", with what I am told is a perfect balance of moisture, density and sweetness. Unlike an applesauce cake - you'll never know there is applesauce in this one, the pineapple is unobtrusive, but adds to texture, the dark brown sugar is not as cloying as molasses, yet brings that deep rich color, and the spices are just there. Let me know, as I know you will!
10 апреля 2011How delicious!! This sounds wonderful- my daughter absolutely loves carrot cake!
30 марта 2011Looks so great. Not a light and fluffy cake, I'm guessing. But with a cream-cheese frosting, who cares!- 27 марта 2011I am on the weight watchers plan could you modify this for me Thanks Bev Jennings Canada1 reply
