Carrot Cake

Super moist and delicious carrot cake.

Category: Desserts

Cuisine: not set

Ready in 45 minutes

by RunShannon

Ingredients

2 Cups Flour

2 Teaspoons Baking Powder

2 Cups Sugar

1 1/2 Teaspoons Baking Soda

4 Eggs

1 1/2 Teaspoons Salt

1 1/2 Cups Canola Oil

2 Teaspoons Cinnamon

2 Cups Carrots Finely Grated

1 (8 oz.) Can Pineapple Crushed, Drained

1/2 Cup Nuts (optional) Chopped

1 Stick Butter Room Temperature

8 oz. Cream Cheese Room Temperature. Light is okay, but not fat free.

1 Teaspoon Vanilla Add more to taste if desired.

1 lb. Powdered Sugar

1 Teaspoon Milk Add as needed if too thick.

Directions

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 at 350 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.

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