Our special Carrot Cake includes beer, adding a unique flavor to this delectable confection. The cream cheese and walnut frosting is deelish!
Carrot Cake

Carrot Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Polish
Serves: 12
Carrot Cake
  • 5 Cups all-purpose flour
  • 3 1/4 Cups sugar
  • 1 1/2 Tablespoons baking soda
  • 1 1/2 Tablespoons cinnamon
  • 1 1/2 teaspoons salt
  • 6 eggs, large
  • 18 ounces canola oil
  • 1/2 Cup pale ale beer
  • 20 ounces canned crushed pineapple
  • 2 Cups carrots, shredded
  • 1/2 teaspoon vanilla
  • Cream Cheese Frosting, recipe follows
Cream Cheese Frosting
  • 6 ounces unsalted butter, softened
  • 12 ounces cream cheese, softened
  • 1 Cup Confectioners’ sugar
  • 3/4 teaspoon vanilla
Carrot Cake
  1. Combine flour, sugar, baking soda, cinnamon and salt; set aside.
  2. Whip eggs. Briefly whip oil into eggs. Add flour mixture, mix until combined. Add beer, pineapple, carrots and vanilla; mix until combined.
  3. Divide batter between two 10-inch round, greased and floured cake pans. Bake at 350 degrees F. until wooden pick inserted in center comes out clean, 40 minutes. Let cool 10 minutes; release from sides of pan; invert onto cooling rack.
Cream Cheese Frosting
  1. Whip butter until double in volume, 5 to 7 minutes. Add cream cheese, whip 2 minutes. Gradually add sugar and vanilla; mix slowly until smooth and creamy. Frosting can be refrigerated until needed.
  2. To frost, use a warm spatula and frost the top of the bottom layer. Place second layer on top. Frost top and sides of entire cake. When frosted, pour walnuts down sides of cake; press lightly.


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