The Best Ever Carrot Cake |
|
 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
|
This wonderful Carrot Cake recipe was given to me by my best friend Barb in 1976. I have made it many, many times since, and each time I celebrate our now 33 years of friendship. (also makes 1 9x13 pan) Ingredients:
2 cups sifted flour |
2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
2 teaspoons cinnamon |
1 1/2 cups oil |
2 cups sugar |
4 eggs |
2 cups grated carrots |
1 (8 ounce) can crushed pineapple |
1 (4 ounce) package cream cheese |
1 tablespoon unsalted butter, soft |
1 teaspoon vanilla |
2 cups sifted confectioners' sugar |
1 1/2 cups chopped walnuts or 1 1/2 cups pecans |
1 teaspoon vanilla |
Directions:
1. Sift flour, baking powder, baking soda, salt and cinnamon together.
2. Combine oil and sugar in a very large mixing bowl, then beat thoroughly with electric mixer.
3. Add eggs, one at a time, beating well after each addition.
4. Sift flour mixture into egg mixture and beat thoroughly.
5. Stir in remaining ingredients.
6. Spread batter evenly into a well greased and floured 9 x 13 pan, or 2 loaf pans.
7. Bake in preheated oven.
8. Cream Cheese frosting: Combine ingredients and beat in a little milk if needed.
9. Spread onto cooled cake.
|
|