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Bethanie's Moist & Yummy Carrot Cake Recipe

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This recipe for Bethanie's Moist & Yummy Carrot Cake is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 eggs
2 cups sugar
2 cups flour
2 tsp. salt
2 tsp. baing soda
2 tsp. cinnamon
1 1/2 cups vegtable oil
2 cups grated carrots
1 cup walnuts
1-20 oz can crushed pineapple and juice


Frosting

8 oz softened cream cheese
1 stick of softened butter
1 cup powdered sugar
1 tsp. vanilla
6 Tbsp. of pineapple (drained)

Directions:
Directions:
For Cake:
Mix eggs, sugar, flour, salt, baking soda, cinnamon, and oil by hand: fold in the grated carrots, walnuts, and pineapple with juice. Remember to save what you need for frosting. Pour into a 10 x 13 inch pan, or 9 x 9 inch pan. I like a layer cake as well. Bake in 350 º oven for 45 minutes. Frosting:
Cream together the butter and cream cheese until smooth, add the sugar continue beating till smmoth. Add the vanilla and pineapple. Mix well. Spread over the cooled cake.

Personal Notes:
Personal Notes:
This cake is yummy. I like to double the frosting just to have enough. This is really good as a layer cake so having the extra frosting is great. Would be a good idea to have more pineapple than the recipe calls for to ensure you have enough for both the cake and the frosting. Enjoy! We sure do.

 

 

 

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