Sunday, January 24, 2010

Carrot Cake with Cream Cheese frosting



Cake Ingredients:
• 2 1/2 cups all-purpose flour
• 2 tsp. baking soda
• 1 tsp. salt

• 1 tsp. cinnamon, optional

• 2 cups sugar
• 1 cup oil
• 2 tsp. vanilla
• 2 eggs

• 2 cups shredded carrots
• 1 (8 1/4 oz) can crushed pineapple, well drained
• 1/2 cup raisins (optional)
• 1/2 cup chopped nuts (optional)





Frosting:
• 1 (8 oz.) pkg. cream cheese, softened
• 2 1/2 cups powdered sugar
• 6 tbsp. butter, softened (I used the stick they taste better)
• 2 tsp. vanilla
• 1 cup coconut (optional)1/2 cup chopped nuts ( I used walnut)





Direction:
1. HEAT oven to 350*F. Grease and flour (or use spray flour) a 13 x 9 inch pan. In medium bowl, combine flour, baking soda, salt and cinnamon, mix well.

2. In large bowl, combine sugar, oil, 2 teaspoon vanilla and eggs, beat well. Add flour mixture, mix well. Stir in carrots, pineapple, raisins and 1/2 cup nuts. Pour and spread batter into greased and flour pan.

3. Bake at 350*F for 45 to 50 minutes or until cake springs back when touched lightly in center. Cool for 1 hour or until completely cooled.

4. In large bowl, combine cream cheese, powdered sugar, butter and 2 tsp. vanilla, beat until smooth. Stir in coconut and 1/2 cup nuts. Spread over cooled cake

** High Altitude (above 1500 feet): Increase flour to 2 3/4 cups, decrease sugar in cake
to 1 1/2 cups. Bake as directed.

clairebakescakes

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