Carrot Cake & Cream Cheese Frosting

Barbara Puccio Recipe

By Barbara Puccio barbpuccio

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


Recipe Rating:
 3 Ratings
Serves:
10-12
Prep Time:
Cook Time:
Cooking Method:
Bake

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

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.