cinny harrison's carrot cake
(1 RATING)
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 :)
No Image
prep time
30 Min
cook time
1 Hr 20 Min
method
Bake
yield
10 " Tube or Bundt pan
Ingredients
- 2 cups sugar
- 3 large eggs
- 1 1/2 cups vegetable oil
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 cups carrots, grated
- 1 cup chopped nuts, pecans are best
- - frosting:
- 1 package 8 ounce, cream cheese, room temperature
- 1/2 stick butter
- 1 box 1 pound, confectioner's sugar
- 2 teaspoons vanilla extract
How To Make cinny harrison's carrot cake
-
Step 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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Step 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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Step 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.
-
Step 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! 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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