Carrot Cake

Carrot Cake

Carrot Cake

Carrot Cake
A vintage handwritten recipe card for a Carrot Cake with pineapple. This carrot cake is made with flour, baking powder, cinnamon, salt, eggs, vegetable oil, sugar, carrots and crushed pineapple in juice; of course topped with a cream cheese frosting made with cream cheese, butter, powdered sugar, chopped pecans, and vanilla.
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Carrot Cake

  • 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 8-ounce can crushed pineapple, in juice

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


Carrot Cake

  • 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

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

Kitchen Helper 2

8 inch Cake Pan 1
Cake Decorating
8 inch Cake Pans 2
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Keyword Cake, Carrots, Easter


Put in Fridge
From Charma

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