Carrot Cake Recipe

gracie2014 — Wed, 05 Apr 2017 02:22:20 GMT

Preheat oven to 350

2 Cups of flour

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 tsp cinnamon

2 Cups of sugar

1 1/2 Cup of oil

4 eggs

2 Cups of grated carrots

13 oz. can crushed pineapple...drained

1 1/2 Cups of nuts

Frosting:

1/4 lb butter

8 oz pkg cream cheese

1 TBS. vanilla

1 lb powdered sugar

Sift all of the dry ingredients together. Add the oil and eggs to the dry ingredients. Beat for 4 minutes. Add carrots, pineapple and nuts. Pour into greased cake pan. (Bundt pan may be used) Bake for 45 minutes at 350.

For the frosting, soften cream cheese and margarine. Beat in vanilla and powdered sugar until smooth. Frost your cake!

Re: Carrot Cake Recipe

sabatini — Wed, 05 Apr 2017 02:44:29 GMT

Sounds SO delish! Thanks!

Re: Carrot Cake Recipe

gracie2014 — Wed, 05 Apr 2017 02:47:42 GMT

It is delicious, but also really easy! Thank you.

Re: Carrot Cake Recipe

dimin — Wed, 05 Apr 2017 02:48:53 GMT

Thank-you! Seems like a recipe I had but lost. It was good and moist. In the frosting you can add a little of the pineapple juice.

Re: Carrot Cake Recipe

sfnative — Thu, 06 Apr 2017 17:32:57 GMT

Here's one w/o pineapple and used commercially. If you like to pipe, add carrots to the top for some fun, instead of a ring of chopped nuts.

Carrot Cake

Cake

3c A/P flour

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

½ tsp salt

1 lb carrots, grated finely

2 stick salted butter, room temp

1 c brown sugar, packed

1 c cane sugar

4 eggs, room temp

2 Tbs grated lemon peel

2 Tbs grated orange peel

2 Tbs lemon juice

2 Tbs orange juice

1 c coarsely chopped walnuts or pecans

1 c plumped & drained raisins (optional)

Simple Cream-Cheese Glaze

1 pkg (8 oz) cream cheese, softened

1 Tbs lemon juice

1 tsp grated lemon peel

1-1/2 c sifted powdered sugar

½ c coarsely chopped walnuts

(This is not the original frosting I used on my bakery cakes, but is much easier to make.)

Lightly grease a 10x4 tube pan or 9x13 pan, placing parchment paper on bottom to fit, followed by flouring surfaces. Sift flour with baking powder, soda, cinnamon and salt. Set aside. Wash and pare carrots; finely grate. Should measure about 4 cups. Put grated carrots in a bowl and cover with Plastic wrap. Preheat oven to 350.

In a large bowl of mixer, at high speed beat butter and brown and regular sugars, scrapping sides as needed, until light and fluffy-about 4 minutes. Add eggs, one at a time, and beat well after each addition, until smooth and light.

In measuring cup, combine lemon and orange peels and juices. At low speed, beat flour mixture (in 4ths), alternately with lemon-orange mixture (in 3rds), beginning and ending with flour mixture. Beat just until smooth-about 1 minute.

With a wooden spoon, stir in grated carrot, nuts and raisins; mix well. Turn into the prepared pan and spread evenly. Bake 60 minutes in middle of oven or until a tooth pick comes out clean. Cool on rack 20 minutes to cool slightly.

Meanwhile, make cream-cheese glaze. In medium bowl, combine cream cheese, lemon juice, lemon peel and powdered sugar. With mixer at medium speed, beat mixture until smooth. Set aside.

Gently loosen edge of cake with a spatula. Turn out of pan onto rack. Spread glaze over top of the warm cake, letting it run down the sides of the cake. Carefully remove cake to a cake platter or plate. Sprinkle chopped walnuts or pecans around top edge of cake. Serves 12. Keeps well stored in a tightly covered cake keeper.

Enjoy!

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Carrot Cake Recipe

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