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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 Gardner 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:
 

Carrot Cake
Ingredients:  
Ingredients:  
2 cups sugar
1 cup of canola oil
4 eggs
1 tsp. vanilla extract
2 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1½ tsp. baking soda
2 cups shredded carrots
8 oz. can of crushed pineapple, drained
½ cup chopped walnuts
Directions:
Directions:
In a large mixing bowl with an electric mixer, mix sugar and oil, then add eggs one at a time.

Add the vanilla, flour, baking powder, cinnamon, and baking soda, and mix well.

Stir in the shredded carrots, drained pineapple, and chopped walnuts.

Pour batter into two 9-inch round pans, greased and floured.

Place in 350°F oven on the middle rack, and bake approximately 45 minutes, or until the edges have pulled away from the sides of the pans and a toothpick inserted in the center comes out clean.

Cool in pans for 10 minutes, then invert and unmold, and continue to cool for at least one hour.

Frost the tops and sides of the cooled cake with cream cheese frosting.

You can decorate the cake with a sprinkle of chopped walnuts.
 

Cream Cheese Frosting
Ingredients:  
Ingredients:  
8 oz. softened cream cheese
12 tbsp. softened butter (1½ sticks)
2 tsp. vanilla extract
4 cups powdered sugar
Directions:
Directions:
Cream together the cream cheese and butter in a mixing bowl.

Slowly sift in the powdered sugar, and continue beating until fully incorporated. (There should be no lumps).

Stir in the vanilla.

Frosts a two-layer cake.
Number Of Servings:
Number Of Servings:
12

 

 

 

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