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Honey carrot cake Recipe

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This recipe for Honey carrot cake is from The Kleber Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
1 (15oz.) can Glory Foods Honey Carrots
2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. pumpkin pie spice
1 cup granulated sugar
1 cup light brown sugar; packed
1 cup vegetable oil
1 tbsp. pure vanilla; divided
4 large eggs
1 cup crushed pineapple; drained
1 cup chopped walnuts; plus more for garnish
2 (8oz.) pkg. cream cheese; softened
1 cup unsalted butter; softened
8 cups powdered sugar
Directions:
Directions:
Directions
Heat oven to 350°F. Grease and flour three 8-inch round cake pans.
In a small bowl, mash the carrots with a fork or potato masher until no large chunks remain. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice.
In a large bowl, combine the granulated sugar, brown sugar, vegetable oil and 1 teaspoon of vanilla in a large bowl. Beat in the eggs, one at a time, until fully combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the reserved carrots, pineapple and walnuts until evenly distributed. Divide the batter equally among the prepared cake pans, smoothing the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Beat together the softened cream cheese and butter until smooth. Sift in the powdered sugar and add remaining vanilla, and continue to beat until well-combined and fluffy, about 5 minutes.

 

 

 

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