Wednesday, March 6, 2013

Recipe Diaries: Snapshot #779: Carrot Cake

March 6, 2013.  Wendell, Idaho.  Happy Birthday brother!  This carrot cake was extraordinarily delicious.  I made several modifications to the online recipe based on the reviews.  Vegetables have never tasted so good.

Most Delicious Carrot Cake

4 eggs
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
3/4 cups grapeseed oil
1/2 cup applesauce
8 oz. crushed pineapple (juice squeezed out)
1/2 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
3 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
2 cups all-purpose flour
3 cups grated carrots


  1. Preheat oven to 325 degrees F. Grease and flour a bundt cake pan.
  2. In a large bowl, beat together eggs, sugar, vanilla and oil. Mix in crushed pineapple, baking soda, baking powder, salt, cinnamon and flour. Stir in carrots. Pour into prepared pan.
  3. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. Carefully slice cake in half horizontally, spread a layer of vanilla pudding laced with maple flavoring.  Reassemble the cake then frost with a cream cheese frosting also laced with maple flavoring.

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