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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Ingredients
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
Method
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
Notes
Put in Fridge
From Charma
