Recipe
Carrot Cake
INGREDIENTS
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
4 eggs
2 cups sugar
1 1/2 cups oil
2 cups grated raw carrots
1 (8 ounce) can crushed pineapple in juice
drained
1/2 cup chopped nuts (walnuts or pecans)
1/2 cup butter or 1/2 cup margarine
1 (8 ounce) package cream cheese
softened
1 teaspoon vanilla
1 lb confectioners' sugar (sifted)
Direction
Preheat oven to 350°F.
Sift together flour
baking powder
soda
salt and cinnamon.
In mixing bowl
beat eggs and add sugar.
Let stand until sugar dissolves
about 10 minutes.
Stir in oil
carrots
drained pineapple and nuts.
Stir in dry ingredients and beat until well blended--3 minutes or so with blender.
Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.
Cool in pans about 10 minutes
then turn onto wire racks to cool completely before frosting.
Frosting: Combine butter
cream cheese and vanilla in large bowl and beat until well blended.
Add powdered sugar gradually
beating vigorously.
If frosting is too thick
thin with a few drops of milk to spreading consistency.
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