Carrot Cake Recipe from Southern Cakes!
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 noticed at the bottom on your March archives you have 2008-1015, you may want to correct to 2015? LOL! Btw, I live next door to Bill and Janice Posey, Sarah Jane’s grandparents, who are fabulous neighbors! I have tried quite a few of your recipes and have enjoyed each one.
LOL, I just wanted to take us back a few years 😉
Oh my goodness, they are just wonderful people and we love Sarah Jane dearly!!
Christy, Can this be made in a 9×13 pan? Thank you
It sure can! Make sure you use a deep one and you may want to half the icing since you won’t need as much as you would if you were making layers 🙂
Christy,
I have also found that you can use puréed baby food carrots instead of fresh, makes it really extra moist and somewhat easier.
Oh wow, hadn’t thought of that, thanks for sharing your tip!
Love carrot cake will be trying this recipe.
I hope you enjoy it Kay!!
WOW that looks good!
Thank you Jean!!
Is there a special camera or lens that is used to get these great shots? Try as we might, folks at home never can duplicate these food pics!
There are some special lenses that you can buy Baltisraul, but the biggest thing is the lighting, it makes a bigger difference than any lens could.
THIS LOOKS DELISH!!!
Thank you Laura!!
Christy, Is it safe to assume that this could be made in a 9X13 pan as well? I really struggle with layer cakes, they never seem to stay together or look as pretty as the pictures. I tend to go for the easy, one pan version! Thanks for all the wonderful recipes! Happy Easter!
I love to make cakes, and like the presentation of layer cakes if I am taking it somewhere, but sometimes it’s easier to just have something that you can bake, frost, store and serve all in one pan. This is a big cake recipe and for me personally, a 13×9 pan makes the cake layer too thick and the frosting seem too thin. I have a sheet cake pan with a lid (18×13) and I love it. I bake my carrot cake, Italian cream cake, hummingbird cake, red velvet and German Chocolate cakes in it. It has the right thickness of cake to frosting ratio! LOL I bought it on Amazon.com years ago, it is made by Nordic ware. It is very inexpensive and I wouldn’t be without it. You just adjust the baking times of the cakes. They still sell it, it is like $18. It is high sided so it can be used for really large cake recipes or even regular ones, if you are like me and like a thinner cakes.