Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

High-altitude version of a great carrot cake. A great success in Santa Fe, NM at 7000 feet.

Gallery

Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
30 mins
total:
1 hr 10 mins
Servings:
16
Yield:
2 8-inch cakes
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Frosting:

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease two 8-inch cake pans.

    Advertisement
  • Mix olive oil, eggs, sugar, and vanilla extract together. Combine flour, salt, cinnamon, baking soda, baking powder, and nutmeg in a separate bowl.

  • Stir flour mixture into oil mixture until well blended. Fold in carrots, walnuts, and raisins. Portion batter evenly between the cake pans.

  • Bake in the preheated oven until tops spring back with lightly touched, 25 to 35 minutes. Adjust temperature if cakes are browning too quickly. Let cool completely, about 30 minutes.

  • Beat cream cheese and butter together just until smooth. Add confectioners' sugar; beat until smooth. Spread frosting over the cooled cakes.

Cook's Notes:

Substitute currants for the raisins if desired.

Feel free to substitute butter with a vegan margarine (such as Earth Balance(R)).

You can also bake these in 2 pie dishes.

Nutrition Facts

405 calories; protein 5.4g; carbohydrates 41.2g; fat 25.2g; cholesterol 69.5mg; sodium 335.8mg. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/03/2021
Tried it in Santa Fe, followed the exact recipe and it came out perfect! Read More