Spiced Carrot Bread
(See note below to change to a Carrot Sheet Cake)
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 3 eggs, lightly beaten
  • 2 cups grated carrots
  • 1 cup vegetable oil
  • 1 (8-ounce) can crushed pineapple, drained
  • ½ cup golden raisins, optional
  • 2 teaspoons pure vanilla extract
  1. Preheat the oven to 350 degrees. Lightly grease and flour 2 loaf pans and set aside.
  2. In a large mixing bowl, combine the flour, sugar, pecans, cinnamon, baking soda and salt. Make a well in the center and set aside.
  3. In a separate small bowl, combine the eggs, carrots, oil, pineapple, raisins (if using) and extract. Stir into the flour mixture, stirring just until moistened. Divide the batter evenly into the prepared pans.
  4. Bake 1 hour or until a tester inserted in the center comes out clean. Cool in the pans on wire racks 10 minutes. Remove and cool completely on wire racks before slicing and serving.
*Note: In order to convert this recipe to a Carrot Sheet Cake, grease and flour a 13-by-9-inch baking dish. Follow the same instructions, but with these changes:

Decrease all-purpose flour to 2 cups
Add 2 teaspoons baking powder to the flour mixture
Increase eggs to 4
Increase grated carrots to 2¾ cups
Increase vegetable oil to 1¼ cups

Bake 40-45 minutes or until a cake tester comes out clean. Cool completely on a wire rack. While the cake is cooling, make the Cream Cheese Frosting:

1 (8-ounce) package cream cheese, room temperature
½ cup unsalted butter, softened
4 cups powdered sugar

In the bowl of an electric mixer, beat the cream cheese and butter at medium speed until well combined. Decrease the mixer speed to low and gradually add the powdered sugar. When incorporated, increase the mixer speed to medium and beat for 2 minutes until smooth and creamy. Scrape down the sides of the bowl as necessary. When the cake has completely cooled, spread the top with the frosting, then slice and serve.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/carrots-take-the-cake/