Carrot Cake

Carrot Cake


Cool before cutting. Use twice the amount of cinnamon for more flavor. You can frost this moist cake with your favorite cream cheese frosting.

  • 12


  • Very easy


  • Prep time

  • Cook time


  • 3 cups cut carrots
  • 3 eggs
  • 3/4 cup packed brown sugar
  • 2 cups sugar
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp vanilla extract
  • 1 (8 oz) can crushed pineapple in juice, undrained
  • 1 cup vegetable oil
  • 1 cup chopped nuts


1. Preheat the oven to 350°F. Grease 13 x 9-inch baking pan.

2. Place carrots in the bowl fitted with the ultrablade knife and mix at speed 12 for 20 seconds. Set aside in a separate bowl.

3. Place all remaining ingredients, except nuts, in the bowl fitted with the kneading/crushing blade. Launch the P3 pastry program for 3 minutes. Add carrots and nuts. Launch on speed 6 for 20 seconds.

4. Spread the mixture in the pan. Bake for 50-60 minutes or until a knife inserted in the center comes out clean. If browning too quickly, cover the top with foil that has been sprayed with nonstick cooking spray.