Brian’s Carrot Cake
Indulge in the perfect carrot cake recipe. Moist, flavorful, and topped with cream cheese frosting, this carrot cake is a true delight.Best with whiskey-butter sauce drizzled before frosting the cake. Still excellent without the booze.
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Ingredients
Cake
- 2 large eggs lightly beaten
- 1 box yellow cake mix 8.25oz
- 1 can crushed pineapple 8oz
- ⅓ cups Dukes mayonnaise
- 1 tsp ground cinnamon
- 1 cup carrots shredded
- 1 pkg pecan pieces 2oz
Frosting
- 8 oz Philadelphia cream cheese room temperature
- ½ cup butter softened
- 4 cups confectioners sugar
- 2 tsp vanilla extract
- 1 tsp lemon extract optional
Instructions
- Combine lightly beaten eggs and the remaining 6 ingredients in a large bowl, stirring until blended.
- Pour batter into a greased and floured 9-inch square baking pan.
- Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.
- Cool completely in pan on a wire rack.
- Spread frosting over top.
Notes
You can drizzle some bourbon/whiskey sauce on top while warm. Simple whisk the booze and butter over medium heat then drizzle over cake before frosting.
Nutrition
Calories: 508kcalCarbohydrates: 116gProtein: 6gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 92mgSodium: 656mgPotassium: 205mgFiber: 2gSugar: 36gVitamin A: 3120IUVitamin C: 7mgVitamin D: 0.2µgVitamin E: 2mgCalcium: 172mgIron: 2mgZinc: 1mg
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