Fully Loaded Carrot Cake with Cream Cheese Buttercream

 

Carrot Cake

Ya, this cake might make you cry it's so flippin fabulous.  I will post a couple other cakes I made from the Carrot Cake Cheese Cake as well as another less loaded but also delicious carrot cake.

1 1/2 cups vegetable oil, 2 cups brown sugar, 4 eggs, 1 tsp. vanilla, 2 cups flour, 2 tsp. cinnamon, 1 tsp. nutmeg, 2 tsp. baking soda, 1/2 tsp. salt, 3 cups grated carrots, 1 cup crushed pineapple, drained, 1 cup shredded coconut, 1 cup raisins, 1 cup toasted chopped pecans.

Mix up first 4 ingredients in mixer or by hand for 2 minutes.  Then add everything else and mix until all nice and blended.

Pour into 9 X 13 prepared cake pan or you can split up into two smaller cake pans for a double layer cake. 

I love using my springform pan for so many cakes and used for this one too.  I prepared with Pam spray then I put a circle to fit of parchment paper.  I poured cake mixture in and baked at 350 for a little over an hour.  Anywhere between 50-60 minutes should be good, but always test your cake by inserting a knife into the center.  If it comes out clean, it is done.  If it comes out with a little batter on it, put it back in for about an extra 10 minutes.  Additionally, once my cake was cooled, I cut the cake through the middle to make two cakes.

Cool and Ice!

To toast your pecans, simply put the oven to 350 degrees and spread out your nuts on a pan and pop into the oven.  Keep an eye on them, but they should be nice and toasted within 10 minutes.

Cream Cheese Buttercream

1 8 ounce package of cream cheese (even if it is a little over, it's all good)

1/2 cup butter that's been softened to room temp.

1/2 tsp. salt

1 tsp. vanilla

4 cups of powdered sugar.

Mix the first four ingredients, then add 1 cup at a time to mixer so powder doesn't fly up!  Once all of the powdered sugar has been added, mix on medium high speed for 5 minutes.  It will get super fluffy!