Carrot Cake Recipe

Over Easter weekend I made Carrot Cake cupcakes for the kids. This is a recipe I've had for years and I have made small changes to it every now and then. It's a little healthier version of most Carrot Cake recipes; it's lighter on sugar and oil. I forgot to take any pictures while I was making the cupcakes or of the finished product because I was in such a hurry. Here is a picture of the kids eating them though!

Click HERE for a printable recipe.

Carrot Cake with Cream Cheese frosting

1 3/4 c flour

2/3 c whole wheat flour

2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/2 tsp allspice

1/2 tsp nutmeg

Mix together in a bowl.

In separate large bowl beat together well with a mixer:

1 cup sugar, white or brown

1/4 cup oil 

2 eggs

Stir into wet mixture:

3 cups of freshly grated carrots [apx.1 lb., grate them yourself, do not use pre grated from the store, they are too dry and coarse]

1 cup of raisins

1/2 c buttermilk

2 tsp vanilla

1 c [1  8 oz can] of crushed pineapple, (do not drain)

Mix well and add into flour mixture, stirring to combine.  Pour into buttered 13x9 in pan, bake at 350 for 30 min or until tooth pick inserted in center comes out clean.  Cool in pan on a rack then frost.

 

*You can add 1 cup of nuts if you like. Over cooking will make the cake dry.

 

Cream Cheese Frosting

8 oz cream cheese at room temperature

½ stick of butter* at room temperature

1 tsp vanilla

2 tsp of lemon juice

Beat together until light and creamy.  Add 1 cup at a time of

16 oz powdered sugar (or more if you like)

 

Spread on cooled cake
 

*I always use real butter

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