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|2 TeaspoonsBaking Powder|
|1 1/2 TeaspoonsBaking Soda|
|1 1/2 TeaspoonsSalt|
|1 1/2 CupsCanola Oil|
|2 CupsCarrots; Finely Grated|
|1 (8 oz.) CanPineapple; Crushed, Drained|
|1/2 CupNuts (optional); Chopped|
|Cream Cheese Frosting|
|1 StickButter; Room Temperature|
|8 oz.Cream Cheese; Room Temperature. Light is okay, but not fat free.|
|1 TeaspoonVanilla; Add more to taste if desired.|
|1 lb.Powdered Sugar|
|1 TeaspoonMilk; Add as needed if too thick.|
Carrot Cake Preparation
Sift Flour, Baking Powder, Baking Soda, Salt & Cinnamon together. Add Sugar, Oil and Eggs. Mix well. Add Carrots, Pineapple, Nuts (optional) and Coconut (optional). Blend thoroughly.
Pour into 2 9" greased and floured layer pans and bake for 35- 40 minutes. Bake 40-45 minutes for a 9x13 pan.
For frosting, beat all ingredients together, add milk a teaspoon at a time if too thick.
Cool cake thoroughly & frost.
The cake seems to rise and puff up a lot and it tends to overflow my 9" cake pans. My pans are just 1 1/2 inches deep though. To remedy the overflow issue, I pour some of the batter into a small mini muffin pan and have a nice little batch of mini muffins to bake with the cake. No one complains! A lot of people love this recipe!
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