Abbott Northwestern Station 63 Carrot Cake |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 20 |
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This is the absolute best Carrot Cake I have ever tasted. It comes from Abbott Northwestern Hospital, Station 63- it's not hospital food, but a recipe from one of the nurses there. It is fantastic! Make it a day ahead and put it in the fridge after it is frosted and it gets even better! Ingredients:
2 cups sugar |
2 cups flour |
2 teaspoons cinnamon |
2 teaspoons baking soda |
1 teaspoon salt |
7 ounces shredded carrots |
1 cup chopped nuts |
1 1/2 cups canola oil |
3 eggs |
1 cup crushed pineapple |
2 teaspoons vanilla |
8 ounces cream cheese |
1/2 cup butter |
1 lb powdered sugar, sifted |
1/2 teaspoon vanilla |
Directions:
1. Preheat oven to 350°F.
2. Grease and flour a 9 x 13 cake pan.
3. Mix the first 8 ingredients together in a large bowl.
4. Stir in the next 4.
5. Pour into prepared pan and bake for 45-50 minutes or until cake tests done.
6. Remove from oven when nice and golden on top, cool completely before frosting.
7. To prepare frosting: Pulse the cream cheese and butter in the food processor until smooth.
8. Spoon into a bowl and add powdered sugar and vanilla, stirring well until smooth.
9. Frost cake and cover, put into refrigerator until ready to serve.
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