Carrot Cake with Cream Cheese Frosting

Jane Whittaker

By
@janenov46

This is a very old recipe and was one of my first baking attempts.
What I like about this is the cream cheese frosting is just enough for a 9x13 pan.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

20 or more

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Ingredients

2 c
sifted all purpose flour
2 tsp
baking soda
2 tsp
baking powder
2 tsp
ground cinnamon
dash
salt
2 c
light bown sugar, packed
1 1/2 c
corm oil
3 c
grated carrot
4 large
eggs
1/2 c
pecans, chopped
1/2 c
raisins
cream cheese frosting:
4 oz
cream cheese, softened to room temp.
1/4 stick
butter, no subsitutes please
2 c
confectioners sugar
1 tsp
vanilla extract
2 to 3 tsp
milk for spreading consistancy

Directions Step-By-Step

1
Sift together the flour, soda, powder and salt.
Sprinkle cinnamon on top.
I don't like to run cinnamon or spices thru my sifter.
2
Combine sugar and oil, beating well.
3
Add carrots, beat in eggs one at a time.
4
Add in flour mixture. Beat to combine.
5
Stir in pecans and raisins.
6
Bake in a pre heated 350° oven for 45 minutes, or until middle springs back when lightly touched.
7
While cake cools make the frosting by first whipping the cream cheese and butter together.
8
Add the vanilla and the sugar, mix to combine. Add the milk a little at a time, use your judgement for a good spreading consistancy.
9
When cake is completely cooled, frost with cream cheese frosting and store leftovers in fridge.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy