Carrot Cake With Cream Cheese Frosting Recipe
This carrot cake recipe calls for cooked and pureed carrots. I couldn’t find the recipe online so I was relieved when I found an old, faded copy in my file.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.entertainingcouple.com.
Cooking tools:
- Food processor
- Blender
- Stand mixer
- Saucepan
- Cake pan
- Parchment paper
- Oven
- Stove
- Colander
- Peeler
- Grater
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Pastry brush
- Cooling rack
- Plastic wrap
- Serving platter
- Cardboard round
- Refrigerator
- Toothpick
- Chef's knife
- Cutting board
- Paper towel
- Sifter
- Fine-mesh sieve
- Offset spatula
- Kitchen timer
Ingredients
- 9 – 10 carrots
- 1 8-ounce can (1 cup) crushed pineapple, with the juice
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon baking soda
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 4 large eggs, slightly beaten
- 3 cups sugar
- 1 cup vegetable oil
- 1/2 cup buttermilk
- 1 tablespoon vanilla
- 1 1/2 cups chopped pecans
- 1 1/2 cups shredded coconut
- 8 ounces cream cheese, at room temperature
- 8 tablespoons (1 stick) butter, at room temperature
- 2 teaspoons vanilla
- 3 tablespoons cream
- 5 cups powdered sugar
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