Santa Fe Carrot Cake
Easter morning has never been so sweet!
Recipe Summary Santa Fe Carrot Cake
High-altitude version of a great carrot cake. A great success in Santa Fe, NM at 7000 feet.Ingredients | Carrot Cake Pancakes Keto1 cup olive oil4 eggs1 cup white sugar1 teaspoon vanilla extract2 ¼ cups all-purpose flour1 teaspoon salt1 teaspoon ground cinnamon1 teaspoon baking soda½ teaspoon baking powder¼ teaspoon ground nutmeg3 cups shredded carrots½ cup chopped walnuts½ cup raisins1 (8 ounce) package cream cheese, softened¼ cup butter, softened1 cup confectioners' sugar, or more to tasteDirectionsPreheat the oven to 375 degrees F (190 degrees C). Grease two 8-inch cake pans.Mix olive oil, eggs, sugar, and vanilla extract together. Combine flour, salt, cinnamon, baking soda, baking powder, and nutmeg in a separate bowl.Stir flour mixture into oil mixture until well blended. Fold in carrots, walnuts, and raisins. Portion batter evenly between the cake pans.Bake in the preheated oven until tops spring back with lightly touched, 25 to 35 minutes. Adjust temperature if cakes are browning too quickly. Let cool completely, about 30 minutes.Beat cream cheese and butter together just until smooth. Add confectioners' sugar; beat until smooth. Spread frosting over the cooled cakes.Substitute currants for the raisins if desired.Feel free to substitute butter with a vegan margarine (such as Earth Balance(R)).You can also bake these in 2 pie dishes.Info | Carrot Cake Pancakes Ketoprep: 15 mins cook: 25 mins additional: 30 mins total: 1 hr 10 mins Servings: 16 Yield: 2 8-inch cakes
TAG : Santa Fe Carrot CakeDesserts, Cakes, Carrot Cake Recipes,
