CARROT CAKE
This is a recipe for a carrot cake with pineapple and nuts, topped with a cream cheese icing. The recipe includes instructions for both the cake and the icing.
dessertcakeamericandairy
The Original
Processed by Gemini
Ingredients
- ●½ cups (120ml) cooking oil
- ●2 cups (480ml) Sugar
- ●5 Eggs
- ●2¾ cups (660ml) Flour
- ●2 Tsp. (10ml) Baking Powder
- ●1 Tsp. (5ml) Soda
- ●1 Tsp. (5ml) Salt
- ●2 Tsp. (10ml) Cinnamon
- ●2 Tsp. (10ml) VANILLA
- ●2 cups (480ml) grated CARROTS
- ●1 cup (240ml) crushed pineapple (drained- 15½ oz can)
- ●½ cup (120ml) nuts
- ●1 - 8oz pack cream cheese
- ●2 stick (225g) melted butter
- ●2 Tsp (10ml) vanilla
- ●1 lb. (455g) Confectionary Sugar
Instructions
- 1
Beat oil and sugar in a large bowl. Beat in eggs, one at a time, beating after each addition.
- 2
Sift together dry ingredients (flour, baking powder, soda, salt, cinnamon). Add the sifted dry ingredients, vanilla, carrots, pineapple, and nuts to the wet mixture. Mix well.
- 3
Pour the batter into a 14x10 baking pan or tube pan.
- 4
Bake for 1 hour and 15 minutes in a 350°F (175°C) oven.
- 5
For the icing (reduce by half if desired): Combine 1 (8oz) pack cream cheese, 2 sticks melted butter, 2 tsp vanilla, and 1 lb confectioners' sugar. Beat until smooth.