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Cream 'N Carrot Cake (includes frosting recipe) Recipe

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This recipe for Cream 'N Carrot Cake (includes frosting recipe) is from The Sherman 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 sifted flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 cups sugar
1 1/2 cups Wesson oil
4 eggs
2 cups finely grated carrots
1 can (13 oz) crushed pineapple, well drained
1 cup walnuts, chopped

CREAM CHEESE FROSTING:
1 cube (1/2 cup) butter
1 pkg (8 ounces) cream cheese
1 tsp vanilla extract
1 box (1 lb) powdered sugar
2 tablespoons well-drained crushed pineapple (Don't use pineapple for chocolate cake)
Directions:
Directions:
CAKE:
Sift flour and measure. Sift a second time with baking powder, soda, salt, cinnamon and sugar. Add oil and eggs, blend well. Reserve 2 tablespoons pineapple for frosting. Add remaining pineapple and carrots to cake batter, stirring until thoroughly mixed. Fold in walnuts. Bake in 3, 9-inch, greased and floured layer pans for 30 minutes at 350 degrees F. Frost when slightly cool.

CREAM CHEESE FROSTING:
Cream softened butter with cream cheese until smooth and well blended. Add vanilla. Gradually add powdered sugar, stirring until totally smooth. Stir in pineapple.
This recipe makes a generous amount. You will use it for the filling as well as for the top and sides of the cake.
Preparation Time:
Preparation Time:
1 hour or less

 

 

 

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