Grandma Rose's Regal Carrot Cake |
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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Another recipe from my mother. It's quite rich and tasty. The prep times are a guess, I've never made the cake myself, just enjoyed it. My mother has given me all of her recipe cards, she can no longer bake, I hope that I have not missed something in the translation, if so, please feel free to email me! I am so not a baker, so if something doesn't look right, I probably won't pick up on it! Ingredients:
2 cups sugar |
4 eggs |
1 1/2 cups vegetable oil |
2 teaspoons cinnamon |
2 cups unbleached flour |
2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
2 cups finely grated carrots |
1 (16 ounce) can crushed pineapple (well drained) |
8 ounces softened cream cheese |
1 cup softened unsalted butter |
1 teaspoon vanilla extract |
1 lb powdered sugar |
Directions:
1. Preheat oven to 350 degrees.
2. Grease and flour generously a bundt pan.
3. Cream together the first 4 ingredients.
4. Sift together the next 4 ingredients.
5. Slowly add the sifted ingredients to the creamed mixture.
6. When well incorporated, add the crushed pineapple and grated carrots.
7. Mix and blend together well.
8. Bake for 35-40 minutes or until knife comes away clean from center of cake.
9. While cake is baking, prepare the frosting.
10. Cream together the first 3 ingredients.
11. Slowly incorporate the powdered sugar until you reach a frosting of nice consistency (you may find you need a little less powdered sugar).
12. When cake is done, let it cool. Remove from pan and continue to let it cool completely on a wire rack.
13. When cake has COMPLETELY cooled, frost it.
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