Carrot Cake Recipe from Southern Cakes!
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Today I’m thrilled to share with you a Cake recipe from my dear friends at Taste of The South Magazine. I’ve had the joy of working with them as contributing editor for the past few years and my relationship with them has always been a pleasure. As my grandmother would say “Theys just good people.”
The recipe I am sharing today is from the special Southern Cakes magazine issue This is a decadent Carrot Cake, made from scratch, just in time for easter! Enjoy (and save me a slice)!
Servings: 3 , 9 inch cake layers
Calories: 457kcal
Ingredients
- 3 cups all-purpose flour
- 2 +1⁄2 cups sugar
- 1 cup golden raisins
- 3 ⁄4 cup chopped walnuts
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 +1⁄2 teaspoons salt
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 4 cups finely grated carrot about 5 large carrots
- 2 8-ounce cans crushed pineapple, drained
- 4 large eggs lightly beaten
- 1 cup canola oil
- 2 teaspoons vanilla extract
Cream Cheese Frosting Ingredients:
Yield: approximately 6 cups enough to ice a large cake - 2 8-ounce packages cream cheese, softened
- 1 cup unsalted butter softened
- 1 tablespoon vanilla extract
- 7 +1⁄2 cups confectioners’ sugar
Instructions
- Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. Set aside.
- In a large bowl, stir together flour, sugar, raisins, walnuts, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg. Add carrot, pineapple, eggs, canola oil, and vanilla; stir together until well combined. Divide batter evenly among prepared pans.
- Bake until a wooden pick inserted in center comes out clean, approximately 25 minutes. Let cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks.
- Spread Cream Cheese Frosting between layers and on top and sides of cake. Refrigerate until ready to serve.
To make icing:- In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Beat in vanilla. Gradually add confectioners’ sugar, beating until smooth.
Notes
From Taste of the South: Southern Cakes 2015
Nutrition
Calories: 457kcal
Tried this recipe?Mention @southernplate or tag #southernplate!
You might also enjoy these other carrot cake recipes!
Skillet Carrot Cake from Southern Cast Iron
I love carrot cake thanks for the recipe. I will make it for EASTER Have a blessed EASTER Sunday u an your family.
I hope you and your family have a blessed Easter Agnes!!!
Christy, I have made this cake and substituted 2 to 3 jars of Gerber “junior” baby food carrots and it saves all that shredding and comes out so moist and just as delicious while saving time, and I’m all about saving time and money.
Great tip Cathy!! Thank you so much for sharing!
Thanks for posting this recipe. I love made from scratch Carrot Cake and cannot wait to make this for my family!
I hope you and your family enjoy it and have a very Happy Easter!!
I am making this for dessert with our Easter dinner. I was looking for something special and here it is. Thanks again, Christy.
I hope you enjoy the cake and have a very Happy Easter Tom!!!
Oh Christy, I love carrot cake!! The few from scratch recipes I have tried were not very good. Store bought is usually very sweet. All your recipes are absolutely wonderful!! I can’t wait to try this. Thank you for the recipe 🙂
I hope you enjoy it Melinda!!! Have a Happy Easter!!
Wow that looks yummy! I was wondering if there is a good substitute for pineapple though as I’m allergic to it.
You know, this may sound out there but my first thought was drained mandarin oranges!
Try using applesauce. A regular 14 to 16 oz can or jar will work. I have made this for my father in law as he is allergic to pineapple also and it is wonderful both ways.
Hi Christy, I would also like to use A 9×13 pan cakes made with these pans and bundt or tube pan works very well for me,may I use A tube pan for this carrot cake .Thanks God bless.