This carrot cake recipe was so incredibly delicious, it's hard for me to find the words to describe it. I mean, my MS Word synonym tool only has nine other suggestions for "delicious," and while they all work, they just don't do it justice.
I'd love for some of you to test this recipe for me. While I couldn't be happier with the taste and texture, I'd love to see what you end up with for cooking times. I used a pan slightly deeper and a bit shorter than the standard 9 x 13 called for in the recipe, so it took me longer than the given time. Thanks, and enjoy!
2 cups all-purpose flour (or 8.67523 ounces... Okay, are you guys happy now? ;-)
1 teaspoon salt
2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
1/2 teaspoon ground ginger
2 cups sugar
1 1/4 cups vegetable oil
4 large eggs
1/4 cup melted butter
2 cups raw grated carrots
1 can (8 ounce) crushed pineapple, drained
1/2 cup chopped pecans
1/2 cup chopped walnuts
For the frosting:
1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
1 tablespoon milk
1 tsp vanilla
1 pound powdered sugar
Preheat oven to 350 degrees F.
Whisk together the flour, salt, baking powder, baking soda, cinnamon, and ginger in a mixing bowl for a minute or two; reserve until needed.
In another mixing bowl, combine the sugar, oil, and eggs. Whisk until thoroughly combined. Whisk in the melted butter. Use a spatula to stir in the carrots, pineapple, and nuts. Stir in the flour mixture in two additions.
Scrape the batter into a lightly greased 13 x 9 baking dish. Bake for about 40 minutes, or until the top springs back slightly when gently touched with your finger. Remove and allow to cool completely before frosting.
To make the frosting: Use an electric mixer to beat together the butter, cream cheese, milk, and vanilla until light and fluffy. Gradually beat in the powdered sugar to form a smooth frosting. Spread evenly over the cooled cake.