Introduction: Ultimate Carrot Cake
This is a moistened very flavorful carrot cake, with a creamy lemon frosting, this carrot cake recipe is perfect classic favorite for a crowd and you might not have any leftovers to bring home!!! I created this carrot cake with the a little help from a box cake mix.
Step 1: Ingredients
21.41 oz. box Duncan Hines Decadent Classic Cake, Cake Mix (Don’t use the dried Carrots & Raisins pkg. inside the box)
1 tsp. cinnamon
4 large eggs, (I remove the chalaza of each yolk)
1 cup finely shredded carrots
8 oz. can Crushed Pineapple, drained, reserving liquid
1 cup Golden raisins
½ to 1 cup chopped pecans, toasted, reserve some for topping
1 ¼ cups liquid, reserved pineapple liquid and water combined to equal 1 1/4 cups liquid (Sometimes instead of water, I replace it with either milk, pineapple juice, or natural apple juice).
4 oz. melted unsalted butter
3/4 cup unsweetened coconut (this time I didn't put none in, as the store didn't have any in stock)
Step 2: The Medium Mixer Bowl
* In a medium bowl, combine the carrots, nuts raisins and crushed pineapple, mix to blend together.
Step 3: The Mixing Bowl
* In a larger mixing bowl, combine cake mix (Do NOT using the dried raisins & carrots), and cinnamon, mixing to evenly combine.
* Add, folding in carrots, pineapple and chopped nuts until well blended.
To the mixing bowl, add melted butter, eggs and water mixture to the mixing bowl. With mixer on medium speed, mix until well incorporated and creamy, about 2 minutes.
Step 6: The Oven
Preheat oven temperature 350ºF.
Step 7: Prepare Pan
Butter and flour bottom and sides of a 13X9X2-inch cake pan.
Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Then remove from pan, and cool completely.
Step 9: Lemon Frosting
1 1/2 pounds confectioners’ sugar
12 ouncescream cheese, room temperature
1/2 tsp. vanilla extract
1/2 cup unsalted butter, room temperature
2 tsps. Fresh lemon peel
2 tbsps. Fresh lemon juice
* Add all ingredients to a mixing bowl.
* Beat at second speed until thoroughly blended and creamy. If too thick, add 1 tbsp. milk at a time, if too thin, add tbsp. confectioners’ sugar at a time.
* Refrigerated until your ready to frost the completely cooled cake. Frost cake using an offset spatula
Frost the cake using an offset spatula. Top with remaining toasted pecans. I hope you enjoy this cake!!!!
Step 11: October Is Breast Cancer Awareness Month
October is Breast Cancer Awareness Month, which is an annual campaign to increase awareness of the disease.
There are many ways to participate in a event, with a growing number of events and fundraisers working to raise awareness of the disease from bake sales to running ... whatever way you choose, you know that the kindness of your efforts will benefit a vital and worthy cause.
Step 12: Fundraiser
I wanted to touch base with you about the bake sale we are having. We are doing it for Breast Cancer Awareness month so we are going to donate some of the proceeds. If you wanted to participate, you can bake whatever you like and sell it and we can give you half of the profits then the other half would go to breast cancer research. We cannot guarantee how much you would sell but if you would like to participate we would love to have you! Let me know what you would like to do.
I baked and packaged Ultimate Carrot Cake, Dark Chocolate Fudge Cake, Chocolate Chip Cookies, and Maple Oatmeal Cookies for the event!