Mrs. Thompson's Carrot Cake

Name: Mrs. Thompson's Carrot Cake
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 15
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 59 milliliters butter, softened; 567 grams can crushed pineapple, well-drained; 237 milliliters canola oil; 710 milliliters shredded carrots; 887 milliliters confectioners sugar; 227 grams package cream cheese, softened; 4 eggs; 473 milliliters all-purpose flour; 2 teaspoons ground cinnamon; 473 milliliters sugar; 2 teaspoons vanilla extract

If you have around 1 hour and 5 minutes to spend in the kitchen, Mrs. Thompson's Carrot Cake might be an amazing lacto ovo vegetarian recipe to try. One portion of this dish contains roughly 5g of protein, 13g of fat, and a total of 439 calories. This recipe serves 15. Plenty of people really liked this dessert. If you have carrots, eggs, pineapple, and a few other ingredients on hand, you can make it. It will be a hit at your Easter event. If you like this recipe, take a look at these similar recipes: Morton Thompson Turkey, Mrs. K’s Date Cake, and Mrs Jones' Magic Cake.

Instructions

In a large bowl, beat the first five ingredients until well blended. In another bowl, mix the flour, baking soda and cinnamon; gradually beat into carrot mixture.

Ingredients you will need

Baking Soda

Cinnamon

Carrot

All Purpose Flour

Equipment you will use

Bowl

Transfer to a greased 13-in. x 9-in. baking pan.

Equipment you will use

Baking Pan

Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

Equipment you will use

Toothpicks

Wire Rack

Oven

Frying Pan

For frosting, in a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth.

Ingredients you will need

Powdered Sugar

Cream Cheese

Frosting

Vanilla

Butter

Equipment you will use

Bowl

Spread over cake. Cover and refrigerate leftovers.

Ingredients you will need

Spread

Equipment

Ingredients

Servings:

2teaspoons

baking soda 59milliliters

butter, softened 567grams

can crushed pineapple, well-drained 237milliliters

canola oil 710milliliters

shredded carrots 887milliliters

confectioners' sugar 227grams

package cream cheese, softened 4

eggs 473milliliters

all-purpose flour 2teaspoons

ground cinnamon 473milliliters

sugar 2teaspoons

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Carrot Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "