cinny harrison's carrot cake
(1 rating)
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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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(1 rating)
yield
10 " Tube or Bundt pan
prep time
30 Min
cook time
1 Hr 20 Min
method
Bake
Ingredients For cinny harrison's carrot cake
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2 csugar
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3 lgeggs
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1 1/2 cvegetable oil
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3 call-purpose flour
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1 tspbaking powder
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1 tspbaking soda
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1 tspcinnamon
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2 ccarrots, grated
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1 cchopped nuts, pecans are best
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frosting:
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1 pkg8 ounce, cream cheese, room temperature
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1/2 stickbutter
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1 box1 pound, confectioner's sugar
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2 tspvanilla extract
How To Make cinny harrison's carrot cake
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1Preheat oven to 325 degrees F. Grease and flour a 10" tube pan, bundt cake pan or three 8" cake pans.
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2Add 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.
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3Pour 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.
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4Frost 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 :)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Cinny Harrison's Carrot Cake:
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