Cinny Harrison's Carrot Cake Recipe

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Cinny Harrison's Carrot Cake

Janie Massey

By
@Shebalucky

Cinny was the head nurse of the short term surgical unit I worked in. She was a beautiful person and this is the BEST carrot cake I have ever tried. I made it many times for my family and it disappeared pretty quickly. Thanks Cinny wherever you are now :)


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Serves:

10" Tube or Bundt pan

Prep:

30 Min

Cook:

1 Hr 20 Min

Method:

Bake

Ingredients

2 c
sugar
3 large
eggs
1 1/2 c
vegetable oil
3 c
all-purpose flour
1 tsp
baking powder
1 tsp
baking soda
1 tsp
cinnamon
2 c
carrots, grated
1 c
chopped nuts, pecans are best
frosting:
1 pkg
8 ounce, cream cheese, room temperature
1/2 stick
butter
1 box
1 pound, confectioner's sugar
2 tsp
vanilla extract

Directions Step-By-Step

1
Preheat oven to 325 degrees F.
Grease and flour a 10" tube pan, bundt cake pan or three 8" cake pans.
2
Add sugar to beaten eggs and mix well with electric mixer. Add oil, again beating well. Sift together the flour, baking powder, baking soda and cinnamon. Add to the liquid mixture and beat until well blended. Blend in carrots and nuts.
3
Pour batter into pan/pans and bake for 1 hour and 20 minutes for tube or bundt pan or 40 minutes for the three 8" cake pans. Cool completely.
4
Frost with cream cheese frosting made as follows:

Beat the butter, cream cheese and vanilla together thoroughly. Gradually add confectioners sugar and mix until completely blended. If too thick add milk 1 tablespoon at a time until of preferred spreading consistency. Frost cooled cake and Enjoy :)

About this Recipe

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Heirloom
Hashtags: #Carrot, #desserts