Grandma Rose's Regal Carrot Cake

Submitted by Crabzilla

"Another recipe from my mother. It's quite rich and tasty. The prep times are a guess, I've never made the cake myself, just enjoyed it. My mother has given me all of her recipe cards, she can no longer bake, I hope that I have not missed something in the translation, if so, please feel free to email me! I am so not a baker, so if something doesn't look right, I probably won't pick up on it!"

 

• Ready In: 1hr 25mins
• Ingredients: 14
• Yields: 1 cake
• Serves: 8-10

ingredients

• cake

• 2 cups sugar
• 4 eggs
• 1 1⁄2 cups vegetable oil
• 2 teaspoons cinnamon
• 2 cups unbleached flour
• 2 teaspoons baking powder
• 1 1⁄2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups finely grated carrots
• 1 (16 ounce) can crushed pineapple (well drained)

• frosting

• 8 ounces softened cream cheese
• 1 cup softened unsalted butter
• 1 teaspoon vanilla extract
• 1 lb powdered sugar

directions

1. Preheat oven to 350 degrees.
2. Grease and flour generously a bundt pan.
3. Cream together the first 4 ingredients.
4. Sift together the next 4 ingredients.
5. Slowly add the sifted ingredients to the creamed mixture.
6. When well incorporated, add the crushed pineapple and grated carrots.
7. Mix and blend together well.
8. Bake for 35-40 minutes or until knife comes away clean from center of cake.
9. While cake is baking, prepare the frosting.
10. Cream together the first 3 ingredients.
11. Slowly incorporate the powdered sugar until you reach a frosting of nice consistency (you may find you need a little less powdered sugar).
12. When cake is done, let it cool. Remove from pan and continue to let it cool completely on a wire rack.
13. When cake has COMPLETELY cooled, frost it.

Reviews

[Charishma_Ramchandani]

This is a wonderful cake that turned out very well. I did not do the frosting, however, I like the cake alot as does my family. It's filling and very tasty.