Ingredients: |
Ingredients: Cake~
• 2 cups sugar
• 4 eggs
• 1 ½ cup oil
• 2 cups flour (all purpose)
• 2 tsp. baking powder
• 2 tsp. cinnamon
• 1 ½ tsp. baking soda
• 1 tsp. salt
• 2 cups grated carrots
• 1 can crushed pineapple (drained)
• 1 cup pecans - chopped
Cream Cheese Icing ~
1-8 oz. package of cream cheese, softened
2 sticks of butter (not margarine), softened
1 pound confectionary sugar (powder)
1 tsp. pure vanilla extract
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Directions: |
Directions:Cake~
Beat eggs, add sugar and oil in large mixing bowl.
In separate bowl add dry ingredients; flour, baking powder, cinnamon, baking soda & salt. Mix well with fork to blend all
dry ingredients together.
Gradually add the dry ingredients into the wet ingredients in the mixing bowl. Mix for 2 minutes with mixer.
Add grated carrots, crushed pineapple and chopped pecans. Mix 1 additional minute with mixer.
3 – 9” round cake pans. Cut wax paper to line bottom of round cake pans. Spray pans and wax paper with cooking spray
(Pam or Bakers Joy). Cakes will not turn out if you do not line the bottom of the pans with wax paper. *Do not make in a
9x13 pan or cake will sink!
Pour cake batter in cake pans (batter will be thick). Bake 40 minutes or until toothpick inserted in center of cakes come
out clean. Remove from oven and cool on a cooling rack for 10 minutes.
Turn cooled cakes on cooling rack until completely cool.
Cream cheese Icing~
Cream butter, cream cheese. Slowly add powder sugar. Add vanilla. You may need to add more powder sugar to get to a
spreading consistency for the cake. If the icing gets too thick, add a little milk to thin it out. Sprinkle an additional ½ cup
of chopped pecans on top of cake. |
This recipe for Grandma Masons Carrot Cake recipe is from