Rob’s Carrot Cake With Pineapple Walnuts and Raisins
Carrot cake is believed to have originated from medieval carrot puddings, which were sweetened with honey and spices.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Rob’s Carrot Cake With Pineapple Walnuts and Raisins
Ingredients
Instructions
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Preheat the oven to 180°C (350°F) and grease a cake pan.
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In a mixing bowl, combine the grated carrots, flour, sugar, oil, eggs, baking powder, baking soda, salt, and cinnamon. Mix well.
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Fold in the crushed pineapple, chopped walnuts, and raisins.
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Pour the batter into the greased cake pan and smooth the top.
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Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
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In a separate bowl, beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
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Once the cake has cooled, spread the cream cheese frosting evenly over the top.
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Allow the cake to rest for 30 minutes before serving.
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Slice and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
