Mom's Amazing 24 Karat Carrot Cake |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This cake has recevied the highest bid for 15 years at my Mother's church bake sale - it's amazing and impressive but best of all it is soooo easy. Best to make it with fresh spices to really get the full flavor. Enjoy! Ingredients:
2 cups flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon allspice |
2 cups carrots, grated |
8 ounces crushed pineapple, lightly drained |
1 cup pecans, chopped |
4 eggs |
2 cups sugar |
1 1/2 cups oil |
8 ounces cream cheese |
1 teaspoon vanilla |
3/8 cup margarine, melted |
4 cups powdered sugar (or more depending on consistency) |
Directions:
1. Beat eggs and add sugar; stir in oil. Add all dry ingredients. Add carrots and pineapple. Mix well.
2. Grease and flour 3 9 pans.
3. Bake at 350 degrees for 35-50 minutes (longer if you're using different pans). Test by inserting a toothpick, cake is done when toothpick comes out clean.
4. Cool 10 minute Turn out on racks to cool.
5. Beat frosting ingredients together and top each cake layer, then assemble the cake and cover the sides.
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