ULTIMATE CARROT CAKE
Thursday, November 14, 2019
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Luscious (nut free) carrot cake made with pineapple and filled with homemade carrot cake jam and cream cheese frosting.
INGREDIENTS
3 large eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups flour
2 teaspoons baking soda
3 cups shredded carrots
8 ounces crushed pineapple with juice (1 8-ounce can, undrained)
US Customary - Metric
CARROT CAKE JAM
2/3 cup Carrot Cake Jam (RECIPE)
US Customary - Metric
CREAM CHEESE FROSTING
16 ounces cream cheese , softened (2 packages)
1/2 cup unsalted butter , softened
2 cups powdered sugar
2 teaspoons vanilla extract
US Customary - Metric
INSTRUCTIONS
Note: click on times in the instructions to start a kitchen timer while cooking.
ULTIMATE CARROT CAKE:
Preheat oven to 350 degrees and spray two 8" cake pans with baking spray.
Sift the flour, baking soda, salt and cinnamon into a bowl and set aside.
In a large bowl, mix the eggs, buttermilk, oil, sugar, carrots, pineapple and vanilla then whisk in the flour mixture, pour it into the two cake pans and bake for 30-35 minutes until a toothpick comes out clean, then let cool completely.
CREAM CHEESE FROSTING:
Add the cream cheese and butter to your stand mixer on medium speed and beat until fluffy, about 30 seconds.
Add in the vanilla and powdered sugar and beat until fluffy, 1-2 minutes.
TO ASSEMBLE CAKE:
Start with a cake layer and add a thin layer of frosting to the bottom then add 1/3 cup of the Carrot Cake Jam to each layer and spread evenly.
Pipe 1/3 of your frosting to the perimeter of layer, then add the next layer of your cake and frost with the remaining frosting and spread on a second helping of the carrot cake jam.
RECIPE NOTES
Uses the Carrot Cake Jam I made previously.
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NUTRITION INFORMATION
Yield: 12 , Amount per serving: 612 calories, Calories: 612g, Carbohydrates: 66g, Protein: 7g, Fat: 36g, Saturated Fat: 24g, Cholesterol: 116mg, Sodium: 412mg, Potassium: 216mg, Fiber: 1g, Sugar: 48g, Vitamin A: 123.8g, Vitamin C: 2.3g, Calcium: 8.2g, Iron: 8.2g
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