This is a recipe I have had for many years, a moist carrot cake that is easy to make from scratch. The cream cheese frosting is sweet, creamy and delicious! Sprinkle chopped pecans on top. Enjoy!
| Carrot Cake | Print |
Ingredients
- 2½ cups flour
- 1½ cups sugar
- 1½ tsp. baking powder
- 1½ tsp. baking soda
- ¾ tsp. salt
- 1½ tsp. cinnamon
- ⅛ tsp. nutmeg
- ½ cup vegetable oil
- ¼ cup butter, softened
- 3 eggs
- 2 tsp. vanilla
- 2¼ cups shredded carrots
- 1 cup crushed pineapple with juice
- 4 oz. cream cheese
- 1 stick butter, softened
- 2 tsp. vanilla
- 3¾ cups powdered sugar
- 1-2 tbsp. milk
Instructions
- In a separate bowl, mix flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
- In a large bowl, cream together oil, butter, eggs and vanilla.
- Slowly add dry ingredients to mixture. Batter will be thick.
- Add shredded carrots and crushed pineapple with juice.
- Pour batter into two greased 9-inch round cake pans.
- Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean.
- Frosting- Cream butter (softened, but not melted) and cream cheese with 2 cups powdered sugar.
- Add vanilla and, beat well.
- Alternate adding rest of powdered sugar with a little milk, beating until consistency to frost.
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