14k Carrot Cake With Cream Cheese Frosting Recipe

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14K Carrot Cake with Cream Cheese Frosting

Macy Silveria

By
@Macyquilts

I love using the (3) 8" cake pans. A three layered cake makes everyone more excited! I have had this recipe since High School, some 40 some years ago.
It's still my favorite Carrot Cake of all times. Once you eat this recipe you will never eat store bought again! Enjoy!


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Serves:

10-12 people

Prep:

25 Min

Cook:

50 Min

Method:

Bake

Ingredients

2 c
cake or all purpose flour
2 tsp
baking powder
1 1/2 tsp
baking soda
1 tsp
salt
2 tsp
cinnamon
2 c
sugar
1 1/2 c
oil
4
eggs
2 c
raw grated carrots
1 can(s)
20 oz. drained crushed pineapple
1/2 c
chopped walnuts
1 c
raisens
1/2 c
butter
8 oz
cream cheese
1 lb
powdered sugar
1 tsp
vanilla
1 c
chopped walnuts

Directions Step-By-Step

1
First make the cake...
Stir together flour, baking powder, baking soda, salt & cinnamon.
2
Add sugar, oil and eggs and mix well.
3
Stir in carrots, pineapple, nuts and raisins.
4
Turn into a greased and floured 13X9" pan or (3) 8" round cake pans or (2) 9" round cake pans.
Bake at 350 Degrees about 50 - 60 minutes or until done.
DON'T OVER BAKE!
5
When baked take cakes out of oven and cool for 10 minutes.
Turn out of pans and let cool thoroughly.
6
Now the frosting...
Blend Butter, Cream Cheese, Powder Sugar, Vanilla and Chopped Walnuts till thoroughly mixed through.
7
When cakes are cooled, put on cake plate and frost!

About this Recipe

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