Mrs. Thompson's Carrot Cake |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 15 |
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I received this recipe from the mother of a patient I cared for back in 1972 in St. Paul, Minnesota. It was, and is, the best carrot cake I have ever tasted. Itâs requested for many family gatherings and celebrations. Becky Wachob, Kelly, Wyoming Ingredients:
3 cups shredded carrots |
1 can (20 ounces) crushed pineapple, well-drained |
2 cups sugar |
1 cup canola oil |
4 eggs |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
2 teaspoons ground cinnamon |
frosting: |
1 package (8 ounces) cream cheese, softened |
1/4 cup butter, softened |
2 teaspoons vanilla extract |
3-3/4 cups confectioners' sugar |
Directions:
1. In a large bowl, beat the first five ingredients until well blended. In another bowl, mix the flour, baking soda and cinnamon; gradually beat into carrot mixture.
2. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
3. For frosting, in a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cake. Cover and refrigerate leftovers. Yield: 15 servings.
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