This basic carrot cake recipe is made with self-rising flour, and it is baked in a Bundt cake pan.
Pecans or walnuts are added to the cinnamon-scented batter for a little crunch and extra flavor. Frost with the cream cheese glaze or add your own favorite topping.
Carrot Cake With Pineapple
- 2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 4 large eggs
- 3 cups self-rising flour
- 2 teaspoons ground cinnamon
- 2 cups grated carrot
- 1 1/2 cups chopped pecans (or walnuts)
- For the Cream Cheese Glaze:
- 4 ounces cream cheese (softened)
- 2 tablespoons salted butter (softened)
- 3 tablespoons orange juice
- 1 teaspoon orange zest (finely grated)
- 1/2 teaspoon vanilla extract
- 2 cups confectioners' sugar
Heat the oven to 350° F (180° C/Gas 4).
Generously grease and flour a 10-inch tube cake pan or Bundt cake pan.
In a large mixing bowl with an electric mixer, combine the granulated sugar, vegetable oil, and eggs; beat well. Blend in flour and cinnamon. Add carrots and chopped pecans or walnuts, stirring until well blended.
Pour into the prepared pan. Bake for 1 hour, or until cake springs back when lightly touched with finger.
Cool on a rack in the pan for about 10 minutes. Carefully invert the cake onto a plate and let it cool slightly before frosting.
Orange Cream Cheese Glaze
In a mixing bowl with an electric mixer beat the cream cheese and butter until smooth. Beat in the orange juice, zest, and vanilla.
Sift the confectioners' sugar and add to the cream cheese mixture gradually. Add a little more orange juice or thin with milk, if necessary.
Spoon evenly over the warm cake.
|Nutritional Guidelines (per serving)|