Tuesday, March 19, 2013

Carrot Cake

I have been searching for the perfect carrot cake recipe and got this one from a friend.  It is delicious, not dry and not soggy...and the frosting is amazing!  -Kristin

2 cups sugar
4 eggs
1 cup vegetable oil
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
2 1/2 cups grated carrots
1 small can of crushed pineapple
1 cup coconut or chopped walnuts (optional)

1 stick of butter, soft
8 ounce cream cheese, softened
1/2 teaspoon vanilla
2 cups powdered sugar
  • Mix the sugar, eggs and vegetable oil well.
  • Mix in remaining ingredients.
  • Bake in a lightly greased 9x13 pan at 350 for 45-55 minutes.
  • Cool completely.
  • For frosting:  Beat the butter first until smooth.
  • Then add the softened cream cheese and beat until smooth.
  • Add the vanilla and powdered sugar and beat until smooth.
  • Frost completely cooled cake.


Anonymous said...

Just make sure that if you use self-rising flour that you omit the baking soda, baking powder and salt...

Anonymous said...

Delicious cake! Note: I made this in a 9X14 and I could easily have used a bigger pan. It’s a very generous cake, as well as delicious!