|Written by Dixie|
Introduction:¬† This delicious, make from scratch carrot cake is great for a special birthday or for any day of the year. I made this cake for my son's wedding and everyone went home with the recipe. The spices and fresh carrots in this very moist cake complement each other when topped with homemade cream cheese frosting.¬† Enjoy!!
You Will Need For The Cake:
2 1/2 cups all purpose flour
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons baking soda
2 cups sugar
1¬†cup vegetable oil
4 beaten eggs
1/2 cup crushed pineapple
4 cups grated raw carrots - grate, then measure
3/4 cup chopped walnuts
Large mixing bowl, mixer, flour sifter and greased and floured 9 x 13 inch baking pan
Step 1.¬† Sift¬†flour, cinnamon, salt and baking soda¬†together and set aside. Preheat oven to 350 degrees. Prepare baking pan.
Step 2.¬† In bowl, with mixer, at medium speed, blend sugar and oil. Add eggs and¬†pineapple; beat well.¬†Gradually add flour mixture, beating well. Stir in carrots and walnuts.
Step 3.¬† Pour into prepared pan. Bake for 55 minutes or when lightly pressed cake springs back. Remove from the oven to a cooling rack. Cool completely before frosting.¬†Wash bowl and mixer beaters, as they will be needed for the frosting.¬†
You Will Need For The Frosting:
One (8oz) package cream cheese - room temperature
1 stick butter or margarine - room temperature
2 teaspoons vanilla
1 box (1 pound) powdered sugar
Step 4.¬† In bowl, with mixer, at medium speed, beat cream cheese and butter together. Add vanilla. Gradually add sugar, beating until no lumps of sugar remain. Spread frosting on cake and sprinkle with walnuts.
Tip:¬† I always refrigerate, make from scratch cakes or frostings, just be sure to cover it to prevent drying out.
Warning:¬† It's easy to underbake this recipe, so be sure to do the touch test or put toothpick in center, if it comes out clean, it's done.¬†¬†¬†