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Carrot Cake Recipe

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This recipe for Carrot Cake is from The Mills Girl's Family Cookbook , 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 all-purpose Flour
2 Cups Granulated Sugar
2 tsp baking soda
2 tsp ground cinnamon
3 large eggs, lightly beaten
1 1/4 cups vegetable oil
3 cups grated, peeled carrots (about 8 -10)
1 8 oz can crushed pineapple, drained
2 tsp vanilla extract

Icing:

8 Tbsp unsalted butter, at room temperature
12 oz cream cheese, at room temperature
1 1/2 tsp vanilla extract
1 16 oz box powdered sugar (confectioners sugar)
Directions:
Directions:
Preheat oven to 350º. Prepare two 8 inch round cake pans.

Sift the dry ingredients into a large bowl. Add the eggs, vegetable oil, and vanilla. Stir until well blended. Fold in carrots and pineapple, stirring until thoroughly blended. Pour the batter evenly into the two pans. Bake 35-40 minutes or until a toothpick inserted comes out clean. Cool for 15 minutes and remove from pans. Cool completely on wire racks before frosting.

Icing:

Place butter and cream cheese into a large bowl. Beat together using an electric mixer on medium, until light and fluffy. Add vanilla. Reduce speed to low, the gradually beat in sugar until mixture is smooth. Frost cake and serve.

 

 

 

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