Abbott Northwestern Station 63 Carrot Cake
Discover the rich, nostalgic charm of the Abbott Northwestern Station 63 Carrot Cake, a timeless dessert packed with flavor and character. This moist, spice-infused carrot cake is elevated with freshly grated carrots, juicy crushed pineapple, and crunchy walnuts or pecans for the perfect balance of texture and sweetness. Topped with a luscious cream cheese frosting, this classic treat is easy to prepare in just an hour and serves 12, making it a crowd-pleasing option for celebrations or casual gatherings. Ideal for carrot cake enthusiasts, this recipe combines traditional techniques with a hint of tropical flair, ensuring a dessert that’s as memorable as it is delicious.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 2 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 1.25 cups Vegetable oil
- 4 pcs Large eggs
- 2 teaspoons Vanilla extract
- 3 cups Carrots, grated
- 1 cup Crushed pineapple, drained
- 1 cup Chopped walnuts or pecans
- 8 ounces Cream cheese
- 0.5 cup Unsalted butter, softened
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
In another bowl, combine the vegetable oil, eggs, and vanilla extract. Mix until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Fold in the grated carrots, crushed pineapple, and chopped nuts until evenly distributed.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the frosting, beat the cream cheese and butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar and beat until light and fluffy. Mix in the vanilla extract.
Once the cakes are completely cool, spread a generous layer of cream cheese frosting on top of one layer. Place the second layer on top and frost the top and sides of the cake.
Chill the cake for 30 minutes before serving to allow the frosting to set.
Nutrition Facts
Calories |
806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 14.1 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 398 mg | 17% | |
| Total Carbohydrate | 98.1 g | 36% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 78.8 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 230 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
