The best delicious Unionville House Carrot Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Unionville House Carrot Cake recipe today!
Hello my friends, this Unionville House Carrot Cake recipe will not disappoint, I promise! Made with simple ingredients, our Unionville House Carrot Cake is amazingly delicious, and addictive, everyone will be asking for more Unionville House Carrot Cake.
What Makes This Unionville House Carrot Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Unionville House Carrot Cake.
Ready to make this Unionville House Carrot Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 c Flour
2 ts Baking powder
2 ts Baking soda
2 ts Cinnamon
1 ts Salt
1/2 ts Nutmeg
1/4 ts Allspice
4 Eggs
1 1/4 c Sugar
1/4 c Liquid honey
1 1/4 c Vegetable oil
3 c Carrots; shredded
1 c Pineapple; crushed with
-juices
1/2 c Raisins
1/2 c Coconut; shredded (opt)
1/2 c Walnuts; chopped
-ICING-
2 Cream cheese (250g); room
-temp
1 c Butter; room temp
3 tb Liquid honey
2 ts Vanilla extract
4 c Icing sugar; sifted
1. In large bowl, evenly blend first 7 ingredients.
2. In separate bowl, beat together eggs, sugar and honey on high for 3
mins. Add oil and beat 1 min. Stir in remaining ingredients.
3. Gradually add dry mixture in 3 parts, mixing well each time. Pour into
3 greased and floured 9″ cake pans. Bake at 400F for 5 mins. Reduce heat
to 350F and bake until tester comes clean (about 25 mins). Cool 20 mins in
pans then turn onto wire racks to cool completely.
4. For icing. Beat together cream cheese, butter, honey and vanilla with
mixer until smooth. Gradually beat in icing sugar, adding up to 1/2 cup
more if required for spreading consistency.
5. Spread on each cake layer. Stack and ice sides.
Chef Cheryl Ringler, owner of Unionville House
Per serving:
550 calories, 34.7g fat (57%CFF)
57 mg calcium, 5.4g protein
57.6 g carbo, 1/4mg iron
Contributor: Chatelaine Nov 97 “The Best of Food” Marion Kane (Star)
Preparation Time: 01:15
Yields
16 -20 servin
Leave a Reply