ULTIMATE CARROT CAKE
This is a moistened very flavorful carrot cake, with a creamy lemon frosting, I got tired of buying carrot cakes that were dried out with a band frosting, so I decided to create one that's has what I like in it and one the carrot cake recipe would become friends classic favorite carrot cake. This is a crowd pleaser and you might not have any leftovers to bring home!!!
Provided by C P @CP_56c75501dcb18
Categories Other Breakfast
Number Of Ingredients 9
Steps:
- The Medium Mixer Bowl: * In a medium bowl, combine the carrots, nuts raisins and crushed pineapple, mix to blend together.
- The Mixing Bowl: * In a larger mixing bowl, combine cake mix (DO NOT USING THE DRIED RAISINS & CARROTS), and cinnamon, mixing to evenly combine.
- * Add, folding in carrots, pineapple and chopped nuts until well blended.
- * To the mixing bowl, add melted butter, eggs and water mixture to the mixing bowl. With mixer on medium speed, mix until well incorporated and creamy, about 2 minutes.
- The Oven: * Preheat oven temperature 350ºF.
- Prepare Pan: Butter and flour bottom and sides of a 13X9X2-inch cake pan.
- Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Then remove from pan, and cool completely.
- LEMON FROSTING:Ingredients: 1 1/2 pounds confectioners' sugar 12 ouncescream cheese, room temperature 1/2 tsp. vanilla extract 1/2 cup unsalted butter, room temperature 2 tsps. Fresh lemon peel 2 tbsps. Fresh lemon juice
- Directions: * Add all ingredients to a mixing bowl.
- * Beat at second speed until thoroughly blended and creamy. If too thick, add 1 tbsp. milk at a time, if too thin, add tbsp. confectioners' sugar at a time. * Refrigerated until your ready to frost the completely cooled cake. Frost cake using an offset spatula.
- Frost the cake using an offset spatula. Top with remaining toasted pecans. I hope you enjoy this cake!!!!
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