carrot cake with cream cheese frosting
My grandma made it for us growing up and I got the recipe from her. This will be the best carrot cake you ever eat."I have the exact same recipe and get requests to make it several times a year. Only change to my recipe is I half the oil substituting the other 1/2 with unsweetened applesauce. A little healthier. I have replaced all oil with applesauce before. It works and it's great but it gives too much of a fruity taste to what is supposed to be carrot cake. " - BriteEyesNda805
Yield: 1 Ready in 50 minutes
595 people trying soon
Verified by stevemur
|1 1/2 cupsSugar|
|2 teaspoonsbaking powder|
|2 teaspoonsbaking soda|
|1 1/2 cupsVegetable oil|
|2 cupscarrots; grated|
|1 cancrushed pineapple; undrained|
|2 teaspoonsvanilla extract|
|1 boxconfectioners' sugar|
|8 ozPhiladelphia cream cheese; (softened)|
|0.25 cupbutter; or margarine softened|
|1 teaspoonlemon extract|
|1 Mix until smooth|
carrot cake with cream cheese frosting Preparation
Combine first 6 ingredients in mixing bowl, mixing well.
Add oil, eggs, carrots, pineapple and vanilla, mixing well
Pour batter into 3 greased (spray pans with Pam) 8-inch round cake pans.
Bake at 325 degrees for 30 to 35 minutes.
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