carrot cake with cream cheese frosting
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.
prep time
20 Min
cook time
45 Min
method
Bake
yield
20 or more
Ingredients
- 2 cups sifted all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- dash - salt
- 2 cups light bown sugar, packed
- 1 1/2 cups corm oil
- 3 cups grated carrot
- 4 large eggs
- 1/2 cup pecans, chopped
- 1/2 cup raisins
- - cream cheese frosting:
- 4 ounces cream cheese, softened to room temp.
- 1/4 stick butter, no subsitutes please
- 2 cups confectioners sugar
- 1 teaspoon vanilla extract
- 2 to 3 teaspoons milk for spreading consistancy
How To Make carrot cake with cream cheese frosting
-
Step 1Sift together the flour, soda, powder and salt. Sprinkle cinnamon on top. I don't like to run cinnamon or spices thru my sifter.
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Step 2Combine sugar and oil, beating well.
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Step 3Add carrots, beat in eggs one at a time.
-
Step 4Add in flour mixture. Beat to combine.
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Step 5Stir in pecans and raisins.
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Step 6Bake in a pre heated 350° oven for 45 minutes, or until middle springs back when lightly touched.
-
Step 7While cake cools make the frosting by first whipping the cream cheese and butter together.
-
Step 8Add the vanilla and the sugar, mix to combine. Add the milk a little at a time, use your judgement for a good spreading consistancy.
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Step 9When cake is completely cooled, frost with cream cheese frosting and store leftovers in fridge.
- 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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