Carrot Cake Supreme

This is an amazing carrot cake recipe! I’ve been making this for several years now and everyone loves it. Sometimes I make it with the traditional cream cheese icing, but it’s equally good with just a simple glaze poured on top since the cake has so much great flavor all on it’s own.

Ingredients

  • 2 cups sugar
  • 1 1/3 cups vegetable oil
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups plus 1 tablespoon all purpose flour, divided
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 cup golden raisins
  • 1 cup sweetened flaked coconut
  • 1 cup chopped walnuts or pecans
  • 1 pound carrots, grated
  • 1/2 cup pineapple, tidbits drained

 

Directions

Preheat oven to 350 degrees F. Butter and flour, 2 (8in) round cake pans, 1 (13X9) cake pan or 1 bundt pan.

Beat the sugar, oil and eggs together in a bowl of an electric mixer fitted with the paddle attachment until light yellow, then add vanilla.

In another bowl, sift together 2 1/2 cups flour, cinnamon, baking soda and salt. Add the dry ingredients to the wet mixture until well combined. Toss the raisins and nuts with 1 tablespoon of flour. Fold in the carrots, raisins, nuts and pineapple into the cake batter.

Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow cake to cool completely in the pan set over a wire rack.

Cream Cheese Icing

  • 1/2 cup (1 stick) salted butter, softened
  • 8 ounces cream cheese, softened
  • 3 to 4 cups powdered sugar (depending on your desired consistency & sweetness of frosting)
  • 2 teaspoons pure vanilla extract

Using an electric mixer, beat together the butter and the cream cheese. Slowly blend in the powdered sugar and vanilla, then beat until smooth and well-combined.

Simple Powdered Sugar Glaze

  • 1 14 cups powdered sugar
  • 3 tablespoons milk (more if needed)
  • 1 teaspoon vanilla extract or lemon juice

Mix milk and vanilla into sugar. Add more milk, 1 Tbs at a time, if needed to achieve desired consistency. Drizzle on cake. (I prefer to do this when making a bundt cake)

 

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