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Comfy Cozy Carrot Cake

Comfy Cozy Carrot Cake

Comfy Cozy Carrot Cake

Comfy Cozy Carrot Cake! 

Using our best-selling Handstand Kitchen® Bake Shoppe Deluxe Baking Set

          

Tools

 

Handstand Kitchen® Bake Shoppe Deluxe Baking Set

Electric stand or hand mixer

1 large mixing bowl

2 medium mixing bowls

Measuring cups and spoons

Baking sheet

Cooling rack

Oven mitt

 

Ingredients

 

1 tablespoon butter, melted

2 ½ cups plus 1 tablespoon all-purpose flour (divided for use)

2 teaspoons ground cinnamon

2 teaspoons baking soda

1 ½ teaspoons salt

1 cup chopped walnuts

1 cup raisins

½ cup finely chopped fresh pineapple

16 oz. carrots, finely grated

2 cups granulated sugar

1 1/3 cups vegetable oil

3 large eggs

1 teaspoon vanilla extract

 

Instructions

 
  1. Preheat oven to 350°F.
  2. Using a pastry brush, thoroughly grease the silicone mini fluted cake mold or silicone mini loaf pan with 1 tablespoon of melted butter place on a baking sheet; set aside.
  3. In a medium mixing bowl, whisk together 2 ½ cups flour, cinnamon, baking soda and salt. Set aside.
  4. In second medium mixing bowl, toss walnuts and raisins with 1 tablespoon flour. Stir in pineapple and carrots. Set aside.
  5. In a large mixing bowl with an electric mixer on medium speed, beat together sugar and oil.
  6. Add in the eggs, one at a time, beating until light and fluffy, then add the vanilla extract.
  7. Add carrot mixture, mixing until thoroughly combined.
  8. Slowly pour batter into mini cake mold or loaf pan, filling about two-thirds full.
  9. Place mold, on baking sheet, into oven. Bake for 21-22 minutes (for fluted cake mold) or 28 minutes (for loaf pan), until toothpick inserted in center comes out clean.
  10. Using oven mitt, carefully remove from oven and place on cooling rack. Allow to cool to room temperature in the mold before removing. 
  11. Once cooled, gently turn the cake over to remove from mold. Top with Cream Cheese Frosting (see recipe, included).

 

 

Cream Cheese Frosting

**Frosts 12 mini fluted cakes or 6 mini loaf cakes**

TOOLS

Electric stand or hand mixer

1 large mixing bowl

Measuring cups and spoons

INGREDIENTS

12 oz. cream cheese, at room temperature

1 cup unsalted butter, softened

1 teaspoon vanilla extract

16 oz. confectioners’ sugar

INSTRUCTIONS

  1. In a large bowl with an electric mixer on medium speed, combine cream cheese and butter until smooth and creamy, about one minute.
  2. With mixer on low, add sugar and vanilla extract; increase speed to medium and mix well until fluffy.