14k carrot cake with cream cheese frosting
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!
No Image
prep time
25 Min
cook time
50 Min
method
Bake
yield
10-12 people
Ingredients
- 2 cups cake or all purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 2 cups sugar
- 1 1/2 cups oil
- 4 - eggs
- 2 cups raw grated carrots
- 1 can 20 oz. drained crushed pineapple
- 1/2 cup chopped walnuts
- 1 cup raisens
- 1/2 cup butter
- 8 ounces cream cheese
- 1 pound powdered sugar
- 1 teaspoon vanilla
- 1 cup chopped walnuts
How To Make 14k carrot cake with cream cheese frosting
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Step 1First make the cake... Stir together flour, baking powder, baking soda, salt & cinnamon.
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Step 2Add sugar, oil and eggs and mix well.
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Step 3Stir in carrots, pineapple, nuts and raisins.
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Step 4Turn 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!
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Step 5When baked take cakes out of oven and cool for 10 minutes. Turn out of pans and let cool thoroughly.
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Step 6Now the frosting... Blend Butter, Cream Cheese, Powder Sugar, Vanilla and Chopped Walnuts till thoroughly mixed through.
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Step 7When cakes are cooled, put on cake plate and frost!
- 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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