Carrot Cake Recipe
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Ingredients: |
Ingredients: CARROT CAKE 9 x 13 Pyrex pan (greased and floured)
4 eggs
1-1/2 c vegetable or canola oil
2 c white sugar
2 c all purpose flour
2 tsp baking powder
1 tsp baking soda
1tsp salt
1 tsp cinnamon
¼ tsp vanilla
2 c grated carrots
1 c crushed walnuts
1 can crushed pineapple – 14 or 19 ox can ***WELL DRAINED***
• Beat eggs
• Add oil & sugar & blend
• Add dry ingredients and beat well
• Add carrots, pineapple and nuts and blend
• Bake in 350 preheated oven for 40 – 45 minutes OR MORE (use toothpick test)
Cream Cheese Icing
8 oz cream cheese
1 tbsp butter
2 tsp vanilla
2 c icing sugar – OR MORE depending on consistency
A couple of drops of milk if icing is too thick
• Butter and cheese should be soft
• Cream butter, cheese & vanilla
• Slowly add icing sugar and keep beating
• Test consistency – remember you are icing the top & sides of the cake
• Add drops of milk if required
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Directions: |
Directions:Remove cake from pan when cooled
Cake can be made ahead and frozen then iced frozen and allowed to thaw when required
It can also be frozen after being iced
Keeps well in the fridge
Bake in 350 preheated oven for 40 – 45 minutes OR MORE (use toothpick test |
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