 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
I got this recipe from my wonderful Aunt Leslie. This is THE BEST carrot cake! And it's big too, three layers! Ingredients:
cake |
4 cups flour |
2 tsp. baking soda |
2 tsp. baking powder |
1 tsp. salt |
1 tbsp. + 1 tsp. cinnamon |
5 eggs |
3 cups sugar |
2 cups vegetable oil |
2 tsp. vanilla |
6 cups grated carrots |
2 cups crushed pineapple, drained |
1 1/2 cups chopped walnuts |
1 whole orange in food processor |
frosting |
6 oz butter |
9 oz cream cheese |
5 1/2 - 6 cups powdered sugar |
1 tsp. vanilla |
milk |
Directions:
1. Preheat oven to 325.
2. Spray and flour 3 round 9 cake pans, line with parchment paper circles.
3. Whisk together dry ingredients.
4. Beat eggs.
5. Add sugar, oil, and vanilla.
6. Mix until slightly fluffy.
7. Stir in dry ingredients, scraping bowl.
8. Stir in carrots, pineapple, nuts, and orange.
9. Pour evenly into pans, bake for 50-60 minutes.
10. Let cool.
11. For frosting beat together butter and cream cheese.
12. Beat in sugar and vanilla.
13. Add milk to desired consistancy.
14. Frost cooled cakes.
|
|