Carrot Cake

Natalie Vandenberghe

By
@Lexiquin

This is the recipe I've used for the past 50 years. I'm not sure where it came from (maybe my Aunt), but I've never seen it published anywhere. I hope you enjoy it as much as my family does!


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Ingredients

2 c
all purpose flour
3/4 tsp
salt
2 tsp
baking powder
1 1/2 tsp
baking soda
2 tsp
cinnamon
2 c
carrots, grated
1 can(s)
crushed pineapple (small can)
1/2 c
chopped nuts
2 c
sugar
1 c
vegetable oil
4
eggs

FROSTING

1 box
powdered sugar
1 stick
butter, unsalted (softened)
8 oz
cream cheese (room temp)
1 tsp
vanilla extract

Directions Step-By-Step

1
Preheat oven to 350
Grease and flour three 9" round pans.
2
Mix oil, sugar, eggs. Add sifted dry ingredients. Mix well. Stir in carrots, pineapple, and nuts. Divide evenly in the prepared layer pans.
3
Bake for 35-40 minutes. Cool for 10 minutes. Remove from pans to finish cooling.
4
Cream cheese and butter together until smooth. Add powdered sugar and vanilla. Beat until of spreading consistency.
Frost layers and assemble.
Refrigerate.
Enjoy!

About this Recipe

Course/Dish: Cakes
Hashtags: #delicious, #easy