Carrot Cake

Carrot Cake is a tradition in our house for Easter and a tie for Strawberry Shortcake for my Mom’s favorite birthday cake. I knew I had to get the recipe just right or my Mom would let me know it. This is a super moist and flavorful cake that all of your guests will enjoy. You can use store bought canned cream cheese frosting or make the sour cream one on the site, which is also delicious.

Carrot Cake

Carrot Cake is a tradition in our house for Easter and a tie for Strawberry Shortcake for my Mom’s favorite birthday cake. I knew I had to get the recipe just right or my Mom would let me know it. This is a super moist and flavorful cake that all of your guests will enjoy. You can use store bought canned cream cheese frosting or make the sour cream one on the site, which is also delicious.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 24 slices

Course: Cakes & Cupcakes, Desserts

Calories: 219.9

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 1/6 c Crushed pineapple in juice 1 small can
• 5 units Raw Carrots shredded

• 1/2 c Dried cranberries
• 1/4 c Orange Juice

—

• 2 1/2 c Cook for Love Baking Mix
• 2 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 2 tsp Cinnamon, ground
• 1/2 tsp Nutmeg, ground
• 1/2 tsp Ginger, ground
• 1/4 tsp Cloves, ground
• 1/2 units Jell-o Instant Vanilla Pudding

—

• 1 units Large Egg
• 1 c Sugar
• 1/2 c Brown Sugar
• 1/4 c Mayonnaise
• 113 g Small jar pureed baby food carrots
• 1 tsp Vanilla Extract
• 1 TBSP Orange Zest

—

• 1 c Canola Oil

Method

 

1. If you are making the Browned Butter Sour Cream Frosting, brown the butter now and refrigerate.
2. Preheat oven to 350. Grease a 9 x 13 inch pan.
3. Place craisins in a small pot with ¼ cup of orange juice (use the orange you will need to zest). Bring to a boil and simmer for a few minutes to plump up the dried cranberries. Set aside.
4. Sift the baking mix, baking soda, baking powder, salt, jell-o pudding and spices using a triple sifter.
5. Place the egg in the large bowl of a mixer. Beat on medium high speed with wire whisk attachment for two minutes, or until light in color and thickened. Add the sugars 1 tablespoon at a time, taking about 4 minutes to add it all. Add the mayonnaise, vanilla, orange zest and baby carrots. Whip for another two minutes.
6. Turn the mixer down to medium. Slowly pour the oil in a steady stream. Beat for one to two minutes until the oil is completely incorporated.
7. Change to a paddle attachment. Add the starch mixture all at once, blending for about 30 seconds on a low speed. Add the pineapple with juice, blend again. Using a spatula, fold in the carrots and craisins. Pour the batter into prepared pan, smoothing the surface with the spatula.
8. Bake for 50 to 55 minutes. A piece of raw spaghetti should come out clean when inserted in the center. Cool the pan on a rack. After 20 minutes, carefully invert the cake onto a cooling rack (place rack on top of pan and gently flip). When completely cool invert it back to serving plate and frost.

Nutrition

Serving: 1gCalories: 219.9kcalProtein: 0.688gPhe: 30.4mgPKU Exchanges: 2.03exch

Notes

Reader Q&A:
Q: Have you tried this with egg replacer and not actual egg? The distinction isn’t notes in the ingredient list and I’m not sure if PKU-ers can eat egg or not, but my daughter has tyrosinemia. A: If you look at our FAQ, I explain why egg is used in some recipes. If your child does not have an allergy and the end protein amount in a serving works, it is ok to use. If you need the protein to be less, you can try ener-g egg replacer.
Q: Where can I buy the Cook For Love Baking Mix? A: CFL does not sell anything at the moment. You would make the mix yourself: https://cookforlove.org/recipes/detail/73116

Tried this recipe?

Let us know how it was!