Heavenly Carrot Cake Delight
Indulge in a slice of pure bliss with this Heavenly Carrot Cake Delight, a treasured recipe from the dedicated staff at Abbott Northwestern Hospital's Station 63. This isn't your average hospital fare—this cake showcases moist, flavorful layers infused with freshly shredded carrots, crushed pineapple, and a delightful crunch from nuts. Topped with a rich cream cheese frosting, this cake gets better when stored overnight in the fridge, making it the perfect dessert to prepare in advance. Perfect for celebrations, gatherings, or simply treating yourself, this cake is sure to impress everyone at your table!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
sugar
2 cups (granulated)
flour
2 cups (all-purpose)
cinnamon
2 teaspoons (ground)
baking soda
2 teaspoons
salt
1 teaspoon (kosher or sea salt)
shredded carrots
7 ounces (fresh, packed)
chopped nuts
1 cup (walnuts or pecans)
canola oil
1 1/2 cups
eggs
3 (large, beaten)
crushed pineapple
1 cup (drained)
vanilla extract
2 teaspoons
cream cheese
8 ounces (softened)
butter
1/2 cup (softened)
powdered sugar
1 lb (sifted)
vanilla extract
1/2 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C).
2
Grease and flour a 9 x 13-inch cake pan thoroughly to prevent sticking.
3
In a large mixing bowl, combine the sugar, flour, cinnamon, baking soda, salt, shredded carrots, and chopped nuts. Mix well until all dry ingredients are evenly distributed.
4
In a separate bowl, whisk together the canola oil, eggs, crushed pineapple, and vanilla extract until fully blended.
5
Pour the wet mixture into the dry ingredients and gently fold until just combined. Avoid over-mixing to keep the cake light and fluffy.
6
Pour the batter into the prepared cake pan and smooth the top with a spatula.
7
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8
Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
9
While the cake cools, prepare the frosting. In a food processor, combine the cream cheese and butter, pulsing until smooth and creamy.
10
Transfer the mixture into a mixing bowl and gradually add the sifted powdered sugar and additional vanilla. Stir until the frosting is smooth and well combined.
11
Once the cake is completely cooled, frost the top generously with the cream cheese frosting.
12
Cover the frosted cake and refrigerate it until you're ready to serve, ideally allowing it to rest overnight to enhance the flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Heavenly Carrot Cake Delight?
It is a moist and flavorful cake recipe from the staff at Abbott Northwestern Hospital's Station 63, featuring shredded carrots, crushed pineapple, nuts, and a rich cream cheese frosting.
Who provided this recipe?
This recipe was provided by the dedicated staff at Abbott Northwestern Hospital's Station 63.
What type of flour is used in this carrot cake?
The recipe calls for 2 cups of all-purpose flour.
How many carrots are required?
You will need 7 ounces of fresh, packed shredded carrots.
Should the crushed pineapple be drained?
Yes, the recipe specifies using 1 cup of drained crushed pineapple.
What kind of nuts should I use?
You can use 1 cup of chopped walnuts or pecans for this recipe.
What is the recommended oven temperature?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What size pan is needed for this cake?
This recipe is designed for a 9 x 13-inch cake pan.
How do I prepare the cake pan?
Grease and flour the 9 x 13-inch cake pan thoroughly to prevent the cake from sticking.
How much sugar is in the batter?
The cake batter requires 2 cups of granulated sugar.
What kind of oil is used in the cake?
The recipe calls for 1 1/2 cups of canola oil.
How many eggs do I need?
You need 3 large, beaten eggs for the wet mixture.
What leavening agent is used?
The cake uses 2 teaspoons of baking soda.
How much cinnamon is added to the cake?
The recipe includes 2 teaspoons of ground cinnamon.
What kind of salt is recommended?
You should use 1 teaspoon of kosher or sea salt.
How long does the cake need to bake?
Bake the cake for 45 to 50 minutes until a toothpick comes out clean.
How do I mix the wet and dry ingredients?
Pour the wet mixture into the dry ingredients and gently fold them together until just combined.
Why should I avoid over-mixing the batter?
Avoiding over-mixing ensures that the carrot cake remains light and fluffy.
What ingredients are in the frosting?
The frosting is made of 8 ounces of softened cream cheese, 1/2 cup of softened butter, 1 lb of sifted powdered sugar, and 1/2 teaspoon of vanilla extract.
How do I make the cream cheese frosting?
Pulse the cream cheese and butter in a food processor until smooth, then stir in the powdered sugar and vanilla.
When should I frost the cake?
Wait until the cake has cooled completely in the pan on a wire rack before applying the frosting.
How should the finished cake be stored?
The frosted cake should be covered and kept in the refrigerator.
Can I serve the cake immediately after frosting?
While you can, it is recommended to let the cake rest in the fridge overnight to enhance the flavors.
What is the total count of ingredients used?
There are 15 ingredients used across the cake and the frosting.
Does the cake contain vanilla extract?
Yes, it uses 2 teaspoons of vanilla extract in the cake batter and 1/2 teaspoon in the frosting.
How do I know when the cake is done baking?
The cake is ready when a toothpick inserted into the center of the cake comes out clean.
What makes the cake moist?
The moisture comes from the canola oil, shredded carrots, eggs, and crushed pineapple.
Is this cake suitable for special occasions?
Yes, it is perfect for celebrations, holiday baking, and party desserts.
What are common tags for this recipe?
Common tags include carrot cake, dessert, cream cheese frosting, moist cake, and nurse recipe.
How much powdered sugar is in the frosting?
The frosting recipe uses 1 lb of sifted powdered sugar.