January 22, 2012
Ok, ladies and gents, hold on to your hats. I’ve baked a lot of cakes in my day. Some were genius (I’m thinking of your Devil Dog), and some were not-so-great (I’m thinking of you Red Velvet). This carrot cake recipe is perhaps one of the best in my stock – moist and delish are the words of the day. And now, it’s all yours. I don’t even put icing on it! I’m not a huge fan of cream cheese icing (gasp!), but have no fear, as this cake works great solo. Without further ado….enjoy!
The (real) Carrot Cake of Orchard House
- 4 eggs
- 3/4 cup vegetable oil
- 1/2 cup applesauce (I like the chunky)
- 1 8 ounce can crushed pineapple
- 1 cup white sugar
- 1 cup brown sugar
- 3 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 3 cups grated carrots
- 1 cup chopped pecans (optional – I don’t use ’em)
- (I’m contemplating adding 1/2 cup golden raisins)
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- In a large bowl, beat together eggs, oil, applesauce, pineapple, sugars and 3 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, nutmeg and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.