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Carrot Cake with Cream Cheese Frosting Recipe

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This recipe for Carrot Cake with Cream Cheese Frosting is from The Kloss Family Cookbook Project, 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:  
Cake:
2 cups flour
1-1/2 cups sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1 cup canola oil
4 large eggs at room temp. slightly beaten
2 cups shredded carrots
8 oz. crushed pineapple drained
1-1/4 cups pecans or walnuts (reserve 1/2 cup for sides of cake)

Frosting:
8 oz. cream cheese (not softened)
1 stick butter softened
1-1/2 tsp. graded orange peel
3-1/2 cups powdered sugar
Directions:
Directions:
Cake:
Heat oven to 350º. Grease and flour two 8 or 9 inch cake pans. In a large bowl stir flour, sugar, baking powder, cinnamon and baking soda until blended. Make a well in the center and put oil and eggs in the well. Stir with a rubber spatula, scraping the sides down until completely blended. Stir in the remaining ingredients. Divide batter and spread smoothly into pans. Bake 30-35 minutes. Cool pans about 10 minutes on a wire rack and then invert them onto the wire rack to cool.

Frosting:
Beat cream cheese, butter and orange peel in a large bowl on medium speed until blended. Reduce speed to low and beat in powdered sugar until blended.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1-1/2 hours

 

 

 

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