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| 14 Carrot Cake with Cream Cheese Frosting
2 cups of flour
2 teaspoons of baking powder
1 1/2 teaspoon of baking soda
1 teaspoon of salt
2 teaspoons of cinnamon
2 cups of sugar
1 1/2 cup of oil
4 eggs
2 cups of raw carrots, grated
8 3/4 ounces of crushed pineapple, drained
1/2 cup of nuts
1 cup of margarine
8 ounces of cream cheese, softened
1 pound of confectioners sugar
1 teaspoon of vanilla |
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Preheat oven to 350ºF. Mix together flour, baking powder, baking soda, salt and cinnamon. Add sugar, oil and eggs. Mix well. Stir in carrots, pineapple, nuts and turn into a 13 x 9 inch pan. Bake 35 to 50 minutes or until it springs back when touched lightly. Let cool. Gradually add sugar. Add vanilla. Spread on a completely cooled cake. Plain text version of this recipe for printing Cookbooks Back to carrot cake recipes |
