Carrot Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Carrot Cake
Paula Turo
Recipe Summary
Prep Time: 45 minutes
Cook Time: 45 minutes @ 350ºF
Yield: 10 servings
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
2 cups sugar
1 cup walnuts, chopped
1 1/2 cups vegetable oil
1 teaspoon vanilla
3 eggs
20 oz chopped pineapple, drained
2 cups grated carrots, uncooked
Cream Cheese Frosting
4 oz. cream cheese, softened
1/2 teaspoon vanilla
4 oz. butter, softened
1 1/3 cups confectionary sugar
OTHER THINGS NEEDED
Spring form pan
Parchment paper
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Directions: |
Directions:
Grate the carrots in a food processor or on a grater and set them aside. Cream the sugar, vanilla and eggs until smooth. Add the oil and mix.
Sift the dry ingredients together and combine them with the creamed ingredients. Fold in the grated carrots, drained crushed pineapple and the walnuts.
Pour the mixture into a greased springform pan lined with parchment paper. Bake the cake for 45 minutes @ 350ºF or until the cake seems firm. The cake will be very moist. When the cake is done and cooled, remove the sides and bottom of the springform pan and place the cake on a serving dish.
TOPPING
Let the cream cheese come to room temperature. Mix all the topping ingredients until smooth. Spread it over the entire cake. Chop the walnuts and cover the sides of the cake by pressing the walnuts onto the cream cheese.
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:45 minutes |
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