Sheep Wagon Cake Carrot Cake
Indulge in the nostalgic charm of the Sheep Wagon Cake Carrot Cake, a rustic yet elegant twist on the classic carrot cake recipe. Packed with grated carrots, sweet crushed pineapple, and the optional crunch of walnuts and raisins, this incredibly moist and flavorful cake embodies homemade comfort at its finest. Warm spices like cinnamon and nutmeg elevate its cozy taste, while a luscious cream cheese frosting adds a tangy-sweet finish that's simply irresistible. Perfectly balanced and easy to make, this dessert is ideal for family gatherings, special occasions, or just a treat for yourself. With its timeless ingredients and rich history, the Sheep Wagon Cake Carrot Cake is sure to become a favorite in your recipe collection!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups carrots, grated
- 1 cup crushed pineapple, drained
- 0.75 cups chopped walnuts (optional)
- 0.5 cups raisins (optional)
- 8 ounces cream cheese
- 0.5 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 2 tablespoons milk (optional, to thin frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking dish (or two 9-inch round cake pans).
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate medium bowl, whisk the vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Fold in the grated carrots, drained pineapple, walnuts (if using), and raisins (if using) until evenly distributed.
Pour the batter into the prepared baking pan(s) and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool completely in the pan before frosting.
To make the frosting, beat the cream cheese and softened butter together in a mixing bowl until smooth and creamy.
Gradually add in the powdered sugar, one cup at a time, beating well after each addition.
Mix in the vanilla extract and thin the frosting with milk, if desired, for a smoother consistency.
Spread the frosting evenly over the cooled cake or layer the cakes with frosting and frost the outside for a layered cake presentation.
Slice and serve your Sheep Wagon Carrot Cake. Enjoy!
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 388 mg | 17% | |
| Total Carbohydrate | 109.1 g | 40% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 84.4 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 309 mg | 7% | |
*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.
