Nut Free Carrot Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 16
Ingredients
  • 1½ cups butter, softened, divided
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 4 eggs
  • 1 can (20 ounces) Dole Crushed Pineapple, drained
  • 4 cups shredded carrots
  • 1 cup Dole Seedless Raisins
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • 1 package (8 ounces) cream cheese, softened
  • 1½ cups powdered sugar
  • 1 teaspoon grated lemon peel
  • 1 tablespoon lemon juice
Instructions
  1. Heat oven to 350 F. Grease and flour two (9-inch) round pans.
  2. In large bowl, beat 1 cup butter and sugars until light and fluffy. Beat in eggs. Fold in crushed pineapple, carrots, raisins and vanilla.
  3. In medium bowl, stir together flour, baking soda, cinnamon, ginger and salt. Gradually add to pineapple mixture and fold until well-blended. Pour into prepared pans.
  4. Bake 35-40 minutes, or until toothpick inserted comes out clean. Cool in pans 15 minutes. Remove from pans; cool completely on wire racks.
  5. Beat cream cheese with remaining ½ cup butter until smooth. Beat in powdered sugar, lemon peel and lemon juice until smooth. Frost completely cooled cake. Garnish with additional crushed pineapple and grated carrots, if desired.
Notes
Cake can be baked in 13-by-9-inch pan. Bake 50-60 minutes at 350 F. Cool completely in pan on wire rack.
Recipe by Mommy Evolution at https://mommyevolution.com/nut-free-carrot-cake/