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Carrot Cake

Recipe for 9x13 inch pan (for other shapes and sizes)

Ingredients for the cake:

  • 2 cup flour
  • 2 tsp baking powder
  • 1 1/2 tsp soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 1/3 cup oil
  • 4 eggs
  • 2 cup grated carrots
  • 1 cup chopped nuts
  • 2 cup sugar
  • 1 (8 1/2 oz) can crushed pineapple
  • 1 tsp. vanilla extract

Ingredients for the frosting:

  • 8 oz. softened cream cheese
  • 1/2 box powder sugar
  • 1 tsp vanilla extract

Directions:

  1. Sift together:
    • 2 cup flour
    • 2 tsp baking powder
    • 1 1/2 tsp soda
    • 1 tsp salt
    • 1 tsp cinnamon
  2. Grate carrots and mix with 1 cup chopped nuts and 1 (8 1/2 oz) can crushed pineapple.
  3. In a separate bowl, whip until pale:
    • 4 eggs
    • 2 cup sugar
    • 1 tsp. vanilla extract
  4. Gradually fold in dry ingredients to egg mixture. Before the flour is completely incorporated, add carrots mixture.
  5. Pour the batter into greased and floured 9X13X2"pan and bake at 350 for 40 minutes or a wooden pick emerges perfectly clean, when inserted in the center of the cake. Mix all the ingredients for the frosting. When the cake is cool, spread the cream cheese frosting on the top.
    • 8 oz. softened cream cheese
    • 1/2 box powder sugar
    • 1 tsp vanilla extract
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