kenny rogers mayonnaise carrot cake
My favorite recipe for carrot cake can be found in a little cookbook called “Cooking With Kenny Rogers.” It’s a collection of yummy recipes featuring Dole pineapple. Dole and Kenny collaborated to make this fun cookbook, and every recipe I’ve tried so far has been delicious!
This cake is amazingly rich, moist, and delicious. It’s chock full of sweet carrots, chewy raisins, tropical pineapple, and other wonderful ingredients. The topping is called “silky lemon frosting,” and it so creamy and lemony! The perfect accompaniment to the carrot cake.
I like making this for Easter, spring tea parties, picnics, and summer gatherings.
~ preheat oven to 350 degrees F. ~
for the cake:
1 (20 oz.) can crushed pineapple, drained very well
1 cup full fat mayonnaise (no substitutions)
1 cup packed brown sugar
1 cup granulated sugar
4 large eggs, lightly beaten
4 cups shredded carrots
1 cup raisins
1 cup chopped walnuts
2 teaspoons pure vanilla extract
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
Butter and flour a 9 x 13 glass cake pan. Drain pineapple well, pressing out excess juice. In a large bowl, mix the pineapple, mayonnaise, brown sugar, granulated sugar, eggs, carrots, raisins, nuts, and vanilla.
In a separate bowl, mix the flour, baking soda, cinnamon, ginger, and salt. Pour dry ingredients into wet ingredients. Mix until well blended. Pour batter into prepared baking pan.
Bake in preheated oven for 50 to 60 minutes, or just until a wooden toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Cool completely, and spread with the silky lemon cream cheese frosting.
for the silky lemon cream cheese frosting:
8 oz. full fat, plain cream cheese, softened to room temp. (no substitutions)
1/2 cup butter, softened to room temp.
1 teaspoon grated lemon peel
1 Tablespoon fresh lemon juice
1 and 1/2 cup powdered sugar
Beat cream cheese and butter until smooth and fluffy. Beat in lemon peel, lemon juice, and powdered sugar until smooth. Frost the completely cooled cake and top with more freshly grated lemon zest just before serving for a yummy, pretty garnish.
Enjoy!
~Melissa
In place of the mayonnaise, place 2 eggs in a 1 cup measure and fill with oil. There is absolutely no need to use mayo in a cake recipe anymore. When these recipes were developed, eggs were hard to come by, and this was an easy way to put eggs into a cake.
If you don’t like the recipe, don’t make it. 🙂 I use mayonnaise in my cakes and quick breads to add moisture. No need to comment, you could have just let it be. LOL
This is a good recipe. A definite keeper! Delicious & not too sweet. Kenny sure can sing & can developed good recipes! 😊 I baked this last night into 2 layers. Will frost it tonight. Thanks for sharing.
I would like to have Kenny Cook book
Kenny Rodgers Carrot Cake looks really good. I made his Pineapple Cheese Cake about twenty years ago. Sadly l did not save it as it was in a magazine (don’t remember which one) for about ten years I’ve looked for it as it was the most tastiest most delectable cheesecake I’ve ever put in my mouth, but can’t seem to find it. If anyone has this recipe please post. Thank you.
looks delicious , I would like to try it yummy
I would love to get ur carrot cake recipe.
ILOVE CARROT CAKE