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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Received this recipe from a co-worker years ago. To me is is the best Carrot Cake ever! I hope you agree. Ingredients:
2 cups flour |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
2 teaspoons baking powder |
2 teaspoons cinnamon |
2 cups sugar |
3/4 cup vegetable oil |
2 cups carrots (grated) |
4 large eggs |
1 (8 ounce) can crushed pineapple (well drained) |
1 cup walnuts (chopped) or 1 cup pecans (chopped) |
frosting |
1/2 cup margarine |
1 (8 ounce) package cream cheese (softened) |
1 teaspoon vanilla |
10 ounces powdered sugar (more or less to your liking) |
Directions:
1. Combine dry cake ingredients together.
2. Add wet ingredients and blend well for two minutes.
3. Stir in the nuts, if desired.
4. Bake in a preheated oven at 350° in a 9 x 13-inch pan for 55-60 minutes, or use two 8-inch round pans, a clean toothpick tell you when cake is done.
5. Cool cake before frosting.
6. Mix frosting ingredients together adding the powder sugar slowly to the taste and spreading consistancy you desire.
7. Spread frosting evenly over cake.
8. Decorate with additional nuts, and tinted frosting carrots is always a fun thing to do too. Enjoy!
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