Carrot Cake
Ready In: 2 hrs 10 mins
Serves: 10
Ingredients
- 2 cups flour
- 1 1⁄2 teaspoons baking soda
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 teaspoon allspice
- 2 teaspoons cinnamon
- 1 1⁄2 cups sugar
- 1 cup vegetable oil
- 4 eggs, beaten
- 1 (14 ounce) can crushed pineapple, drained
- 2 cups carrots, finely grated
- 1 cup chopped nuts or 1 cup raisins (I use nuts or 1/2 cup of each)
Cream Cheese Frosting
- 4 ounces cream cheese
- 1 cup icing sugar, sifted
- 2 tablespoons butter
- 1⁄4 unsweetened coconut
- 1 teaspoon vanilla
- 1⁄2 cup walnuts, chopped
Directions
- Preheat oven to 350 degrees.
- Grease 2 quart tube pan.
- Grate carrots.
- Drain pineapple.
- Sift into large bowl, flour, baking soda, baking powder, salt, allspice and cinnamon.
- Add sugar and oil to dry ingredients and mix until creamy.
- Add eggs and mix until combined.
- Add carrots, pineapple, nuts or raisins and mix well.
- Bake in 2 quart tube pan for 1 1/4- 1 1/2 hours at 350 degrees or until skewer inserted comes out clean.
- This cake will be quite moist.
- Ice with cream cheese frosting and top with walnuts.
- Cream Cheese Frosting: Cream the cream cheese and butter with mixer or food processor.
- Add sifted icing sugar and vanilla and continue to cream until light and fluffy.
- Add coconut and mix until well combined.
- Spread over cake and sprinkle chopped walnuts over top.
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