Carrot Cake

Anetha Wylie

By
@anetharw

I prepare it for my friends and family at social gatherings


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Rating:
★★★★★ 1 vote
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Ingredients

4
eggs
1 1/2
vegetable oil
2 tsp
vanilla extract
1 3/4 c
sugar
2 c
unbleached all purpose flour
2 tsp
baking powder
1 tsp
salt
1 Tbsp
cinnamon
1/2 tsp
nutmeg
1/4 tsp
ginger
2 1/2 c
finely grated carrots
1 c
shredded sweet coconut
1 can(s)
8 oz of crushed pineapple drained
1 c
chopped pecans or walnuts
icing
8 oz
cream cheese @ room temperature
6 Tbsp
butter @ room temperature
1 tsp
vanilla extract
4 c
confectioner's sugar
2-4 Tbsp
half & half or milk
1/4 tsp
ginger

Step-By-Step

1In a large mixing bowel, beat the eggs and add oil while mixer is running. Add vanilla, then slowly add the sugar. Beat for about 3 minutes to form a thick lemon colored mixture.
2Whisk together the dry ingredients and then slowely add them to the wet ingredients. Continue to mix until all the ingredients are mixed completly.
3Pour the batter into two 9 inch round bake pans that have been sprayed with Bakers's Joy. Shake the pans or gently drop them on the counter to get rid of any bubbles.
4Cream Cheese Icing
Combine butter, cream cheese, and vanilla in a bowl along with the ginger and beat them until they are light and fluffy. Add sugar gradually, beating well. Add the half and half or milk 1 Tablespoon at a time until the icing can be spread nicely.

About this Recipe

Course/Dish: Cakes