I thought with the fall’s garden harvest in full swing, this might be a good time to share this carrot cake “keeper” again.
Yes, it really does taste as good as it looks.
Let me know if you give this cake (and hopefully my icing too) recipe a try. If you and your family like carrot cake, you are going to be loving this one, I’m sure!
As with most recipes, I did a bit of tweaking and in the case of the cake, made half the recipe (measures can be adjusted right on the Allrecipe site, I used 8 servings instead) and made the following easy but rich and creamy icing to finish the cake…
Easy Cream Cheese Icing
1- 8 oz. block light cream cheese
3 Tbl. pineapple juice
1 Tbl. lemon juice and the zest of one lemon
4 Tbl. liquid honey (or a bit more, to taste)
coconut shreds and/or crushed pecans for topping .
Combine icing ingredients and allow to chill in refrigerator at least one hour to firm up. Ice cake and add desired toppings. Enough icing for an: 8 serving cake.
Adjust amounts if making a larger or smaller cake.
For the 8 serving size cake: I used an 8″ x 11″ pan and reduced baking time to 45 minutes.
Other changes: Omitted raisins used pecans instead of walnuts and reduced sugar in cake slightly, to taste.