Einstein in the Kitchen or Let Them Eat (Carrot) Cake

I have a special treat for you today. It’s a recipe. Normally I sell this recipe for $1,000 but it’s your lucky day.

OK, I’m just kidding about that, but honestly, it’s worth even more than that because in the world of cakes, this one is worth its weight in gold, which as I update this post is about $1,275 per ounce.

 

scrumptious-3-layer-carrot-cake-sitting-on-glass-cake-stand-creamy-frosting-and-sprinkling-of-walnuts

 

You may already be aware of this, but I’ll say it anyway: In this world there is carrot cake and then there is scrumptious absolutely to-die-for carrot cake—the kind of cake you’ve only experienced with a $200-per-person meal at a fancy hotel (you do that all the time, right?).


MORE: Dinner-in-a-Box is Not What I Thought!


It’s the kind of carrot cake that would surely be named the Grand Champion in a competition at a fine culinary school like Le Cordon Bleu Baking and Pastry Arts Program if I’d ever had such an opportunity to compete.

This is the cake that’s going to make your friends and family think you’re a genius! And don’t be surprised when it becomes your signature cake—the one they request for their birthdays. Imagine how beautiful this cake might look on your Easter Buffet this weekend!

As you peruse this recipe, you may be tempted to make a few adjustments. Please do not do that. You’ll think 1 1/2 cups oil is excessive. It’s not. And the pineapple. Seriously? Yes. Do not doubt me.

This is the perfect recipe both in ingredients and proportions, so please follow it exactly. It’s the recipe you’ll be tempted to keep secret and good luck with that! 😉

 

Einstein Carrot Cake

This is kind of carrot cake that would surely come out the Grand Champion in a competition at a fine culinary school like Le Cordon Bleu Baking and Pastry Arts Program. This is the cake that’s going to make your friends and family think you’re a genius! And don’t be surprised when it becomes your signature cake—the one they request for their birthdays. 
4.41 from 5 votes
Print Pin Rate
Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes
Servings: 12
Calories: 471kcal

Ingredients

Cake

  • 2 cups all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 cup chopped walnuts
  • 1 cup golden raisins, (optional)
  • 2 cups white granulated sugar
  • 4 eggs
  • 1 1/2 cups vegetable oil
  • 2 cups finely grated raw carrot
  • 1 (8.5 oz) can crushed pineapple, drained

Frosting

  • 1/2 cup softened butter
  • 1 (8 oz.) pkg softened cream cheese
  • 1 teaspoon vanilla
  • 1 (1-lb.) box powdered sugar, sifted

Instructions

  • Preheat oven to 350 F. Prepare three (3) cake pans by greasing them well and dusting with flour.
  • Sift flour again with baking powder, baking soda, salt, and cinnamon. Set aside. 
  • In another large bowl, beat eggs lightly and stir in oil. Add sugar. Stir until very well incorporated. Stir in carrots, drained pineapple, nuts, and raisins.
  • Pour wet ingredients into the bowl of dry ingredients. Stir until all are well incorporated. 
  • Divide evenly between the three (3) prepared 8-inch cake pans. Bake in 350 F oven for 35-40 minutes or until a toothpick inserted comes out just barely clean. Do not over bake. Remove from oven; allow to cool 10 minutes and remove cakes from the pans to cool. Allow to be fully cool before frosting.
  • To make the frosting: In a medium-size bowl, combine butter, cream cheese and vanilla. Beat until smooth with an electric beater. Add sugar gradually, beating well. Continue beating until smooth and glossy.
  • Assemble cake with frosting between layers and on top. Garnish as desired with a sprinkling of chopped walnuts. 

Nutrition

Calories: 471kcal | Carbohydrates: 62g | Protein: 3g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 48mg | Sodium: 510mg | Potassium: 274mg | Fiber: 2g | Sugar: 41g | Vitamin A: 4130IU | Vitamin C: 1.7mg | Calcium: 59mg | Iron: 1.5mg
Tried this recipe?Mention @EverydayCheapskate or tag #EverydayCheapskate!

First published: 3-15-16; Updated 4-18-19


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16 replies
    • Mary Hunt
      Mary Hunt says:

      Oh my … how do these things disappear?! I have corrected to show 4 eggs. So sorry, Brenda! I’m dealing with a new “recipe card” which allows readers to print the recipe. I don’t know if it’s the software or me … but someone is acting very glitchy!

      Reply
  1. Lynne Powell
    Lynne Powell says:

    My grandmother used to make this cake for me all the time. I have the recipe & always gladly share. My grandmother baked hers in a tube pan. I make mine in a bundt pan. We just dusted the top with powdered sugar, the cake is perfect as is. I did have it once where it had a light frosting with additional crushed pineapple spooned onto it.

    Reply
  2. Mary Wilson
    Mary Wilson says:

    I have that very recipe and it is a favorite. I put all ingredients including sugar except the dry ingredients in a blender and blend until smooth then I pour it over the dry ingredients that I have mixed together in a large bowl. Then bake.

    Reply
  3. Jan New
    Jan New says:

    I just made this cake for Easter. It was fantastic! It’s very moist and not too sweet. However, I’d change the prep time. Grating 2 cups of carrots takes about 15 minutes.

    Reply
  4. eveh
    eveh says:

    Oh come on,let me use pecans and dried cranberries, maybe some candied cherries! Just kidding but it does remind me of fruitcake. Walnuts and raisins go so good together as in my oatmeal in the morning. It is a beautiful cake.

    Reply
    • Mary Hunt
      Mary Hunt says:

      Yes … at least at my altitude which in my driveway is exactly 5,280 ft. Sound like mile-high to me! My research suggests that it’s only beyond 7,500 ft. that we would need to made an adjustment like adding a bit more flour. But I follow this exactly. Depending on your oven you might need to add or subtract a few minutes. That’s easy to determine if you use the toothpick method mentioned.

      Reply
  5. Chris
    Chris says:

    I’d really like to try this, but I am allergic to walnuts. I think pecans would be a nice alternative, but after you made such a point against adjusting and say to follow it exactly, I am afraid to!

    Reply
    • crabbyoldlady
      crabbyoldlady says:

      Well, that’s just silly. The nut you use is not going to affect the outcome of a cake. The baking science is in the other ingredients, not the add ons. Pecans taste better to me, so I ALWAYS substitute pecans for walnuts. Go for it.

      Reply
      • Chris
        Chris says:

        I agree it’s silly. I was just making a point that saying “This is the perfect recipe both in ingredients and proportions, so please follow it exactly” was kind of ridiculous. If I make it, I will add what nuts I want to add. Thanks for your advice though.

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