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Award Winning Carrot Cake

Kiki Johnson
  • 65 minutes
  • Serves 20

INGREDIENTS

80 g

Golden raisins

1/2

Lemon

230 g

Pineapple chunks, canned

3

Eggs, large

1 tbsp

Corn syrup or honey

3 1/2 tsp

Baking soda

150 g

Brown sugar

2 tsp

Cinnamon

3/4 tsp

Cloves, ground

250 g

Flour

1/2 tsp

Nutmeg, ground

120 g

Powdered sugar

1/2 tsp

Salt

200 g

Sugar

3 1/2 tsp

Vanilla

150 g

White sugar

180 milliliters

Oil

150 g

Coconut, unsweetened

50 g

Walnuts or pecans

240 g

Butter

305 milliliters

Buttermilk

350 g

Cream cheese

200 g

Grated carrot (grated and squeezed out with kitchen towels)