My Favorite Carrot Cake
Preheat oven to 350 degrees.
1 teaspoon salt
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
2 cups sugar
1/2 cup vegetable oil
4 large eggs
2 cups grated carrots
8-oz. crushed pineapple, drained
1 teaspon vanilla
1/2 cup chopped nuts
Sift dry ingredients. Add sugar, oil, eggs, and vanilla. Mix well. Add carrots, drained pineapple, and nuts by hand. Pour into a 13 x 9 x 2 pan. Bake for 40 minutes or until inserted toothpick comes out clean. Cool before frosting.
Frost with the following frosting (everything should be at room temperature):
1 1/2 cups butter or margarine
8-oz cream cheese
1 teaspoon vanilla
1 box of powdered sugar
In bowl, cream the butter or margarine. Add the cream cheese and vanilla; beat until smooth. Add the box of powdered sugar in parts and beat until creamy. Spread on cake.
Preheat oven to 350 degrees.
1 teaspoon salt
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
2 cups sugar
1/2 cup vegetable oil
4 large eggs
2 cups grated carrots
8-oz. crushed pineapple, drained
1 teaspon vanilla
1/2 cup chopped nuts
Sift dry ingredients. Add sugar, oil, eggs, and vanilla. Mix well. Add carrots, drained pineapple, and nuts by hand. Pour into a 13 x 9 x 2 pan. Bake for 40 minutes or until inserted toothpick comes out clean. Cool before frosting.
Frost with the following frosting (everything should be at room temperature):
1 1/2 cups butter or margarine
8-oz cream cheese
1 teaspoon vanilla
1 box of powdered sugar
In bowl, cream the butter or margarine. Add the cream cheese and vanilla; beat until smooth. Add the box of powdered sugar in parts and beat until creamy. Spread on cake.
