F
Flo
Guest
Carrot Cake
2 cups flour
1-1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 cups sugar
1-1/2 cups vegetable oil
4 eggs
2 cups finely grated carrots
1 (8-3/4) can crushed pineapple, well drained
1/2 cup chopped pecans
Cream Cheese Frosting:
1/2 cup butter
8 oz. pkg. cream cheese softened
1 tsp. vanilla
1 (16 ounce) box powdered sugar
Cake: Combine flour, baking soda, baking powder, salt, and cinnamon and set aside. Combine sugar, oil, and eggs and mix well. Stir dry ingredients into wet ingredients. Add carrots, pineapple, and nuts. Blend well. Turn into greased and floured 9x13 inch pan. Bake at 350 degrees for 35 to 40 minutes. When cake has cooled, frost with cream cheese frosting.
Cream Cheese Frosting:
Cream the butter, cream cheese, and vanilla. Add powdered sugar gradually, beating well after each addition. If it is too thick, add a few drops of milk.
2 cups flour
1-1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 cups sugar
1-1/2 cups vegetable oil
4 eggs
2 cups finely grated carrots
1 (8-3/4) can crushed pineapple, well drained
1/2 cup chopped pecans
Cream Cheese Frosting:
1/2 cup butter
8 oz. pkg. cream cheese softened
1 tsp. vanilla
1 (16 ounce) box powdered sugar
Cake: Combine flour, baking soda, baking powder, salt, and cinnamon and set aside. Combine sugar, oil, and eggs and mix well. Stir dry ingredients into wet ingredients. Add carrots, pineapple, and nuts. Blend well. Turn into greased and floured 9x13 inch pan. Bake at 350 degrees for 35 to 40 minutes. When cake has cooled, frost with cream cheese frosting.
Cream Cheese Frosting:
Cream the butter, cream cheese, and vanilla. Add powdered sugar gradually, beating well after each addition. If it is too thick, add a few drops of milk.