Carrot Cake With Special Frosting

Photo by Christin D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    c. all-purpose flour

  • 2

    tsp. baking powder

  • 1

    tsp. baking soda

  • 2

    tsp. ground cinnamon

  • 1

    tsp. salt

  • 4

    eggs

  • 1 1/2

    c. vegetable oil

  • 2

    c. granulated sugar

  • 1

    lb. carrots finely shredded

  • 1

    can (8 oz.) crushed pineapple, drained (retain juice for icing)

  • Frosting:

  • 8

    oz. cream cheese softened

  • 1

    lb. powdered sugar sifted

  • 1/2

    c. butter

  • 2

    tsp. vanilla

Directions

Preheat oven to 350 degrees. Mix flour baking powder, soda cinnamon and salt set aside. Beat eggs, oil and sugar in large bowl until well blended. Stir in shredded carrots. Gradually add flour mixture, mixing just until combined. Stir in pineapple. Pour-batter into greased and floured 13 x 9 x 2 inch baking pan. Bake until wooden pick inserted in center comes out clean, about 45 minutes. Cool thoroughly before frosting. Frosting: Mix ingredients together and whip until light and fluffy. 1 tsp. of the pineapple juice at a time may be added for extra flavor. To keep the consistency of the icing fluffy, add a little more cream cheese or powdered sugar.

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