Less Sweet Carrot Cake
Carrot Cake in a 9 Inch Square Pan
Servings 8
Cost 5
Ingredients
- 3 large eggs
- ¾ cup vegetable oil
- 1 cup granulated sugar or evaporated cane juice crystals
- 1 teaspoon vanilla extract
- 1 teaspoon butter flavored emulsion optional
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ teaspoons cinnamon
- 1 ½ cups unbleached all-purpose flour (190-200 grams)
- 1 cup grated carrots (100 grams)
- 1 cup sweetened flaked coconut
- 8 oz can of crushed pineapple drained and dried
- ½ cup toasted and finely chopped pecans
Cream Cheese Frosting
- 4 tablespoon unsalted butter, softened (56 grams)
- 8- ounce package cream cheese, softened (225 grams)
- 1 teaspoons vanilla best quality
- 1 ¼ cups confectioners’ sugar or add more to taste
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 9 inch square metal cake pan. If using glass, preheat to 325 F.
- In a mixing bowl, stir or gently whisk together the eggs, oil, sugar, vanilla, butter flavor, baking soda, and salt. Stir in the flour, then add the carrots, coconut, pineapple and pecans. Pour the batter in the pan and bake for about 40 minutes to 45 minutes or until the top is nice and brown and a toothpick inserted comes out clean. Let cool in the pan and then frost
- To make the frosting, beat the cream cheese and butter with an electric mixer until creamy. Beat in the vanilla, then beat in the sugar. Spread over the cake. Serve the cake straight out of the pan.