Carrot Cake for a Crowd

By Grant Melton
June 28, 2017
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Author Notes: The name says it all. Grant Melton

Serves: 10-12

Carrot Cake

  • 1 3/4 cups flour
  • 1/2 cup old-fashion rolled oats
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons fennel seed
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 1/4 cups vegetable oil
  • 1/4 cup olive oil
  • 2 cups sugar
  • 4 eggs, at room temperture
  • 3 cups freshly grated carrot
  • 1/2 cup golden raisins
  • 1/2 cup pecans, chopped
  • 1 teaspoon orange zest

Cream Cheese Frosting

  • 2 cups confectioners sugar
  • 1 8-ounce block of cream cheese
  • 1 stick butter
  • 1 teaspoon vanilla extract or vanilla bean paste
  1. Preheat oven to 350°F.
  2. In a medium-size bowl, whisk together the flour, oats, baking soda, salt, fennel seed, cinnamon, ginger and nutmeg. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, mix both oils with the sugar. Once combined, add in the eggs one at a time. Next, add the flour mixture in batches on low speed. Once fully combined, turn off the mixer and remove the bowl from the stand. Using a rubber spatula, fold in the carrots, raisins, pecans and orange zest.
  4. Pour the batter into a prepared 13x9-inch baking pan and bake 45-50 minutes. Remove cake from oven and let cool.
  5. Place the cream cheese and butter into the mixer bowl and beat with a paddle attachment until smooth. With the mixer on low speed, add the remaining two cups of confectioners’ sugar a spoonful at a time until completely incorporated. Once all the sugar has been added, add the vanilla and salt. Spoon the cake over top of the cake and then spread evenly with a spatula.

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