Carrot Cake & Cream Cheese Frosting
|2 tsp||baking powder|
|1 1/2 tsp||baking soda|
|2 c||grated carrots|
|8 oz||crushed pineapple (drained)|
|CREAM CHEESE FROSTING|
|8 oz||cream cheese|
|1 box||powdered sugar|
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DirectionsMix together the flour, sugar, salt, baking powder, cinnamon & baking soda. Then add the carrots, oil, eggs & pineapple and mix.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.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.