Annie's Chamorro Kitchen

Carrot cake is one of my favorite cakes. I like it plain with no frosting–this cake is that good–but it’s really delicious with a rich cream cheese frosting, or, try it Chamorro-style and top it with Latiya (find my recipe here).

I call this “loaded carrot cake” because it’s chock full of raisins, walnuts and crushed pineapples (which makes it so moist). The raisins and walnuts are optional, but this cake tastes so delicious if you add them, especially if you add that “kick.” I’ll tell you about that later. 😉

Give my recipe a try. I think you’ll like it. 🙂

Loaded Carrot Cake with a Kick

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 3/4 cups brown sugar, firmly packed
• 1 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup finely grated carrots (about 4 medium or 3 large carrots)
• 1/2 cup canned crushed pineapple in juice, drained
• 1 1/2 cups raisins plus 1/2 cup water (optional)
• 1/2 cup chopped walnuts (optional)

Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1 stick unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 2 cups powdered sugar

Latiya:

• 1 can (12 ounces) evaporated milk
• 1/2 stick unsalted butter
• 1 teaspoon vanilla extract
• 1/4 cup sugar
• 12 ounces water
• 4 tablespoons corn starch
• Cinnamon, for dusting

Directions:

1. Pre-heat your oven to 350 degrees. Line a 9 x 13-inch baking pan with parchment paper.

2. Place the raisins into a small bowl and cover it with water. Soak the raisins in the water while you make the batter. To give this cake a “kick,” soak the raisins in rum instead of water. 😉

3. In a small bowl, mix together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.

4. In a separate and larger mixing bowl, mix together the brown sugar, vegetable oil, eggs, and vanilla extract.

5. Add the dry ingredients to the wet ingredients, a half cup at a time. Using a large mixing spoon or spatula, gently stir the mixture until the dry and wet ingredients combine (do not over mix; a few lumps are okay).

6. Stir in the crushed pineapple and grated carrots.

7. Drain out any liquid remaining in the bowl of raisins, then fold the raisins into the batter.

8. Fold the walnuts into the batter.

9. Pour the batter into the baking pan. Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes then run a butter knife around the sides to loosen it. Invert the cake onto a serving dish or cooling rack to let it finish cooling completely.

Cream Cheese Frosting:

1. Using a hand mixer, beat the cream cheese, butter, and vanilla extract until fluffy.

2. Add the cinnamon and half of the powdered sugar to the mixing bowl. Mix until smooth and creamy. Add the remaining powdered sugar; mix until creamy.

3. After the cake is completely cooled, top with cream cheese frosting (or latiya).

Serve and ENJOY!

Latiya:

1. In a small sauce pan over medium heat, place the milk, butter, vanilla extract and sugar.  Whisk the ingredients together until the butter melts.

2. Mix the water and corn starch together.  Once the butter melts, pour the corn starch mixture into the pan.  Continuously whisk the mixture until it comes to a boil.

3. Cook the mixture for another minute after it comes to a boil, whisking constantly to prevent lumps.

4.  Pour the hot mixture over slices of carrot cake.  Sprinkle the top of the latiya with cinnamon.  Let the mixture cool at room temperature to allow the latiya to set.

Serve and ENJOY!