Grandma's Easter Carrot Cake Recipe Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cake:
3 cups sifted flour
1 tsp. salt
2 T. cinnamon
2 tsp. baking soda
2 cups sugar
1½ cups vegetable oil
3 tsp. vanilla
3 eggs
1 (20 oz.) can crushed pineapple with juice
2 cups shredded carrots, soaked in pineapple juice at least 15 minutes
1 cup chopped walnuts
1 cup golden raisins
1 cup dried cranberries or dried cherries (or combination)
Icing:
16 oz. cream cheese softened
2 sticks butter, softened
4 cups confectioners' sugar
2 tsp. vanilla
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Directions: |
Directions:Spray a 13 x 9” baking pan with vegetable oil spray. Preheat oven to 350º. Add all cake ingredients in order into a large bowl. Mix with a wooden spoon. Pour batter into pan. Bake 40-50 minutes until light brown on top & spongy to the touch. (If cake edges begin to brown but cake appears jiggly in center, lay a sheet of aluminum foil over cake & continue to bake.) Allow cake to cool completely in pan on rack & turn out on serving platter. To make icing, beat cream cheese & butter with hand held mixer & gradually add confectioner's sugar & vanilla. Spread icing on cake & refrigerate until serving. |
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Number Of
Servings: |
Number Of
Servings:20 |
Personal
Notes: |
Personal
Notes: This recipe appeared in the Enquirer on April 5, 1998. I've made it many times since. It is delicious. I have always used dried cherries but, otherwise, make the cake exactly as directed. It is a favorite of Uncle Don.
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