carrot cake
This is the recipe I've used for the past 50 years. I'm not sure where it came from (maybe my Aunt), but I've never seen it published anywhere. I hope you enjoy it as much as my family does!
prep time
cook time
method
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yield
12 serving(s)
Ingredients
- 2 cups all purpose flour
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 teaspoons cinnamon
- 2 cups carrots, grated
- 1 can crushed pineapple (small can)
- 1/2 cup chopped nuts
- 2 cups sugar
- 1 cup vegetable oil
- 4 - eggs
- FROSTING
- 1 box powdered sugar
- 1 stick butter, unsalted (softened)
- 8 ounces cream cheese (room temp)
- 1 teaspoon vanilla extract
How To Make carrot cake
-
Step 1Preheat oven to 350 Grease and flour three 9" round pans.
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Step 2Mix oil, sugar, eggs. Add sifted dry ingredients. Mix well. Stir in carrots, pineapple, and nuts. Divide evenly in the prepared layer pans.
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Step 3Bake for 35-40 minutes. Cool for 10 minutes. Remove from pans to finish cooling.
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Step 4Cream cheese and butter together until smooth. Add powdered sugar and vanilla. Beat until of spreading consistency. Frost layers and assemble. Refrigerate. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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