Fully Loaded Carrot Cake

If you hate carrot cake with pineapple, raisins and walnuts, run, don’t walk away.

Sorry. I will try another carrot cake version without those, just for you, so come on back later!

However,  if the thought of a cake loaded to the teeth with the above three, full of spices and zing, try this recipe. This cake is more chewy bits to savor than actual cake, so be forewarned.

It is a chunky, spicy, delicious treat, not an overly sweet cake. Something about a too sweet carrot cake just grosses me out. Tastes too “out of the cake mix box” for me. Am I the only one?

Carrot cake should be chunky, chewy, spicy and not taste like a cake mix.

Of course, when you put some amazing cream cheese buttercream icing on it, well..

Ahem.

Sweet teeth unite!

Ingredients:

4 cups of coarsely grated carrots
3/4 cup of brown sugar
3/4 cup of raisins
3 eggs
1 cup of white sugar
3/4 cup of oil
1 tsp vanilla
3/4 cup of drained crushed pineapple
2-3 tbsp pineapple juice reserved from above
2 1/3 cups of flour
1 tsp baking soda
1/2 tsp salt
1 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
1 cup of walnuts

For your grated carrots, remove some of the juice by pressing them with a cheesecloth, or, if you are like me and don’t have any, a cotton tea towel will also remove the juices without leaving fibers in the food. Just pat them a little bit. Then combine them with the raisins, pineapple, 2-3 tbsp of pineapple juice and brown sugar.  This can sit and mesh together for a few minutes while you prepare the other things.

In a rather large bowl, mix the eggs, white sugar, oil and vanilla together.

In another bowl, whisk together all the dry ingredients.

Add the raisins mixture to the eggs one, and combine. Then add in the flour and spices. Lastly, in go the walnuts, so they retain some crunchiness.

In a well greased and floured 9×13 pan, add in this chunky, awesome batter. This is not for the fainthearted!

Bake in a 350 degree oven for 30-35 minutes, or until you can poke a toothpick in the middle and it comes out clean.

Serve with my cream cheese buttercream icing on top.

5.0 from 2 reviews
Fully Loaded Carrot Cake
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 cups of coarsely grated carrots
  • ¾ cup of brown sugar
  • ¾ cup of raisins
  • 3 eggs
  • 1 cup of white sugar
  • ¾ cup of oil
  • 1 tsp vanilla
  • ¾ cup of drained crushed pineapple
  • 2-3 tbsp pineapple juice reserved from above
  • 2⅓ cups of flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tbsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp cloves
  • ½ tsp ginger
  • 1 cup of walnuts
Instructions
  1. For your grated carrots, remove some of the juice by pressing them with a cheesecloth, or, if you are like me and don’t have any, a cotton tea towel will also remove the juices without leaving fibers in the food. Just pat them a little bit. Then combine them with the raisins, pineapple, 2-3 tbsp of pineapple juice and brown sugar. This can sit and mesh together for a few minutes while you prepare the other things.
  2. In a rather large bowl, mix the eggs, white sugar, oil and vanilla together.
  3. In another bowl, whisk together all the dry ingredients.
  4. Add the raisins mixture to the eggs one, and combine. Then add in the flour and spices. Lastly, in go the walnuts, so they retain some crunchiness.
  5. In a well greased and floured 9×13 pan, add in this chunky, awesome batter. This is not for the fainthearted!
  6. Bake in a 350 degree oven for 30-35 minutes, or until you can poke a toothpick in the middle and it comes out clean.
  7. Serve with my cream cheese buttercream icing on top.

 

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