Yackulic Carrot Cake

"Favorite family carrot cake. We make it for all our family recipes. For the frosting I generally only add 1 c powdered sugar to the recipe to start, then add more if I find it is not sweet enough - often it is. At altitude, remember to add more flour and more juice from the pineapple to compensate."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
2hrs
Ingredients:
16
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Preheat the oven to 350°F Grease a 13x9 inch cake pan with oil.
  • Grate the carrots. Steam in steamer until soft, then cool.
  • Beat the eggs, then add the sugar, oil and vanilla and beat further.
  • Sift together the flour, baking soda and cinnamon and add to the wet ingredients.
  • Add the cooled carrots, walnuts, raisins and pinepple.
  • Pour the batter into the prepared pan. Place the pan on the middle rack of the oven and bake until the cake springs back at the touch of your finger, ~ 1 hour.
  • Cool the cake for at least one hour before frosting.
  • To make the frosting, cream the cream cheese and butter together in a bowl.
  • Slowly beat in the powdered sugar and continue beating until there are no lumps. Stir in the vanilla and lemon juice.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes