Carrot Cake with Cream Cheese Frosting Friday, April 24, 2009


2 cups plain flour
2 cups sugar
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
pinch of nutmeg
1 tsp salt
4 large eggs
1 1/3 cup canola oil
3 cups shredded carrot (this will take 5 or 6 carrots)
1 cup pecans, chopped
1/2 cup crushed pineapple, drained (optional)


Mix the flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. In a large bowl, beat eggs slightly to combine. Whisk in oil. Add the dry ingredients and stir to combine. Stir in carrots, pecans and pineapple (if using). Turn into a 9x13 baking dish which has been sprayed with baking spray. Bake at 350 deg for 30 to 35 minutes or until a tester used in the middle of the cake comes out clean. Allow to cool completely before frosting.

Cream Cheese Frosting

1 8 oz pkg cream cheese, softened
1 lb confectioners’ sugar
1 stick butter, softened
2 tsp vanilla

In a large bowl, beat together the cream cheese, confectioners’ sugar, butter and vanilla. Spread the frosting on the cooled cake. Store covered in the refrigerator.

Note: This can be done as two 9" cake layers. Proceed just as above removing the layers from the pans and allow to cool before frosting.

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