Barncastle Carrot Cake



Barncastle Carrot Cake
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This recipe for moist carrot cake with cream cheese frosting comes to us courtesy of The Barncastle Hotel & Restaurant in Blue Hill.
Servings
10 servings
Servings
10 servings
Barncastle Carrot Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe for moist carrot cake with cream cheese frosting comes to us courtesy of The Barncastle Hotel & Restaurant in Blue Hill.
Servings
10 servings
Servings
10 servings
Ingredients
  • 2 2/3 cups flour
  • 2 cups sugar
  • 1 1/3 cups canola oil
  • 6 eggs
  • 3 cups grated carrots
  • 2 cups chopped walnuts
  • 1 cup crushed pineapple
  • 3 tsps. baking soda
  • 2 tsps. baking powder
  • 2 tsps. cinnamon
  • 1 tsp cloves
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1 tsp salt
Cream Cheese Frosting
  • 1/4 lb softened butter
  • 2 cups powdered sugar
  • 1 1/2 lb. softened cream cheese
  • 1 Tbsp. vanilla
Servings: servings
Units:
Instructions
  1. Preheat oven to 425 degrees F. Spray two 9-inch round cake pans with pan spray.
  2. Combine and sift dry ingredients including flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice and salt. In a standing mixer, combine canola oil and eggs and slowly add dry ingredients. Then add grated carrots, chopped walnuts and crushed pineapple.
  3. Divide between two prepared cake pans, bake for 45 minutes or until toothpick comes out clean.
Frosting
  1. Whip butter and sugar in standing mixer, add softened cream cheese and vanilla and whip until light in color.
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