Carrot Cake

Carrot Cake

From the Kitchen Of
Carrot Cake and Cream Cheese Frosting

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
4 eggs
1 1/4 cups vegetable oil
2 cups sugar
3 cups finely grated carrots
1 can (8-ounce) crushed pineapple, in juice

Method

Combine flour, baking powder, cinnamon, and salt.  Combine eggs, oil, and sugar until smooth.  Stir in flour mixture and carrots & pineapple.  Pour mixture into 2 greased and floured 8-inch round cake pans.  

Bake at 350-degrees for 40 to 45 minutes, or until a wooden toothpick comes out clean.  Cool in pans 10 minutes, remove from pans and let cool completely.  Frost.

Cream Cheese Frosting

Ingredients

1 8-ounce package cream cheese
1 16-ounce package powdered sugar, sifted
1/2 cup chopped pecans
1 teaspoon vanilla extract

Method

Combine cream cheese and butter; beat until light and fluffy.  Gradually add powdered sugar, beating well.  Stir in remaining ingredients, beating until spreading consistency. 

Notes:
Put in Fridge.

From Charma

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