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!

Rating:
★★★★★ 1 vote
Serves:
12

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

Step-By-Step

1Preheat oven to 350
Grease and flour three 9" round pans.
2Mix oil, sugar, eggs. Add sifted dry ingredients. Mix well. Stir in carrots, pineapple, and nuts. Divide evenly in the prepared layer pans.
3Bake for 35-40 minutes. Cool for 10 minutes. Remove from pans to finish cooling.
4Cream 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