Thursday, August 4, 2011

Better Homes & Garden's Carrot Cake

Sorry, no picture because I made this for a bbq and never got a chance to take a picture of it. I can tell you that my friend Elena, who does not like Carrot Cake, ate three pieces. I'm working out (as much as I can with kids, a baby and a job) so I only took a bite of this cake. It was good. If you don't want to serve it with cream cheese frosting, vanilla is a good alternative.

Tip: Use a food processor instead of a grater. It's much easier and less time consuming.

  • 4 eggs
  • 3/4 cup butter
  • 2-1/2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1 Tbsp. finely shredded lemon peel
  • 1/2 tsp. salt
  • 1 lb. carrots, cut up
  • 1 cup pecans, toasted
  • 1-1/2 cups sugar
  • 1/2 an 8 oz. pkg. cream cheese
  • 1 8-oz. can crushed pineapple (juice pack), drained
  • 1 Recipe Cream Cheese Frosting
    Fresh pineapple slices, drained


  1. Allow eggs, butter, and cream cheese to stand at room temperature for 30 minutes. Meanwhile, grease the bottoms and 1 inch up the sides of two 8x4x2-inch loaf pans. Set pans aside.
  2. Preheat oven to 350 degrees F. In large bowl stir together flour, baking powder, lemon peel, and salt; set aside.
  3. In a food processor bowl* process carrots with on-off turns until finely chopped. Add pecans and 12 cup of sugar; process until pecans are finely chopped.
  4. In extra-large mixing bowl beat butter and cream cheese for 30 seconds; beat in remaining 1 cup sugar until fluffy. Beat in eggs, one at a time, until combined.

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