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Carrot Cake

Servings 16
Author Culinary.net

Ingredients

  • 2¼ cups flour
  • 1 teaspoon baking soda
  • ⅓ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • 1 cup vegetable oil
  • 1¼ cups sugar
  • 3 eggs
  • 1⅓ cups shredded carrots
  • 1 cup crushed pineapple with juice
  • ⅔ cups walnuts

FROSTING

  • 2 8-ounce packages cream cheese
  • ¾ cup butter softened
  • 1 teaspoon vanilla extract
  • 5½ cups powdered sugar

Instructions

  • Preheat oven to 350°F. In large bowl sift flour, baking soda, salt, cinnamon, and baking powder. In a mixing bowl cream together oil and sugar. Add eggs one at a time. Gradually add carrots and crushed pineapple.
  • Add the dry mixture to wet ingredients and beat until smooth. Fold in the walnuts
  • Pour batter into two lightly greased 8-inch round cake pans and bake 35 to 40 minutes or until a knife inserted in centers comes out clean. Allow cakes to cool completely. Remove cakes from pans and slice off tops to level cakes.
  • To make frosting: In a mixing bowl cream together cream cheese, butter, and vanilla. Gradually add powdered sugar and mix until smooth.
  • Spread two large spoonfuls of frosting over top of one cake and stack second cake on top. Frost entire cake with remaining frosting. Makes 16 servings. Recipe from Culinary.net.