Twelve 28 Ol’ Fashioned Carrot Cake
Recipe and photo courtesy of Twelve 28 Kitchen in Penn Valley.
Ingredients
- 6 cups grated carrots
- 1 cup brown sugar
- 4 eggs
- 1½ cups sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup crushed pineapple, drained
- 3 cups all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 4 teaspoons ground cinnamon
- ½ teaspoon ginger
For buttercream cream cheese frosting:
- 8 tablespoons unsalted butter, room temperature
- 5 8-ounce packages cream cheese, softened
- 1 tablespoon vanilla extract
- 4½ cups powdered sugar
Instructions
- Preheat oven to 350 degrees F. Grease and flour two 10-inch cake pans. In medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, stirring periodically.
- In large bowl, beat eggs until light. Gradually beat in the sugar, oil, and vanilla. Add in pineapple. Mix all dry ingredients together, then add to egg mixture and combine. Incorporate carrot mixture, stirring until just combined.
- Bake for 45 to 60 minutes until cake tests done with toothpick. Cool for 10 minutes before removing from pan. Once completely cooled, frost generously with buttercream cream cheese frosting.
For the frosting:
- To make frosting, use stand mixer to whip butter until completely light and smooth. Add powdered sugar and vanilla, blend well. Introduce softened cream cheese and mix well.
