Carrot Cake & Cream Cheese Frosting


Barbara Puccio Recipe

By Barbara Puccio barbpuccio


Rating:
Serves:
10-12
Prep:
30 Min
Cook:
35 Min
Method:
Bake
Comments:

A girlfriend gave me this recipe about 30 years ago, and it has been a family favorite from the first time I made it.

Ingredients

CARROT CAKE
2 c
flour
2 c
sugar
1/2 tsp
salt
2 tsp
baking powder
2 tsp
cinnamon
1 1/2 tsp
baking soda
2 c
grated carrots
3/4 c
oil
4
eggs
8 oz
crushed pineapple (drained)
CREAM CHEESE FROSTING
1 stick
butter
8 oz
cream cheese
1 box
powdered sugar
1 tsp
vanilla

Directions Step-By-Step

1
Mix together the flour, sugar, salt, baking powder, cinnamon & baking soda. Then add the carrots, oil, eggs & pineapple and mix.
2
Put into a greased & floured pan and bake at 350 degrees for 35-40 minutes.

It is a fairly dense cake, so I have not tried it in a loaf or bundt pan. Seems to work better in metal - either a round or 9x12 cake pan. If you use a glass pan and reduce the temperature by 25 degrees, it will take a bit longer and won't be as moist.
3
For the frosting: mix all ingredients together until smooth. In the beginning, it seems a little dry, but don't be tempted to add more than a few drops liquid, unless you like the frosting a little runny.

If you like the frosting a little fluffier, just whip on the high speed setting of your mixer.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American


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1 Comment

user
Jul 23, 2012 - Bea L. shared this recipe with discussion groups: CHATTERBOX In the Garden----Out of the Garden JUST CAKES