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Carrot: 14-Carat Cake

Source of Recipe

(posted to recipecircus by Catgurrl) Carol Blatnick


Recipe Introduction

This delicious carrot cake was the winning recipe in the desserts category for the April 25th, 2003 Pine River Community Cook-Off.

List of Ingredients

2-1/4 cups sifted flour
2 tsp baking powder
1-1/2 tsp baking soda
1-1/2 tsp salt
2 tsp cinnamon
2 cups sugar
1-1/2 cups salad oil
4 eggs
2 cups finely shredded carrots
1 (8-1/2-oz.) can crushed pineapple, drained
1/2 cup chopped walnuts

-- Cream Cheese Frosting --
1/2 cup butter or margarine
1 (8-oz.) pkg. cream cheese, softened
1 tsp vanilla
1 (1-lb.) box powdered sugar




Instructions



1. Sift together flour, baking powder, baking soda, salt and cinnamon in mixing bowl. Add sugar, oil and eggs. Beat at medium speed of electric mixer for 1 minute. Stir in carrots, pineapple and walnuts.


2. Turn mixture into 3 greased and floured loaf pans or one 9x12-inch greased and floured pan. Bake at 350 degrees (F) for 45 minutes or until cake tests done.


3. For the cream cheese frosting: Cream together butter, cream cheese and vanilla in a bowl at medium speed of electric mixer. Gradually add powdered sugar, beating well until smooth and creamy. If mixture is too thick to spread, add a little milk.

Frost cake with cream cheese frosting when cake has cooled.





Final Comments


This delicious carrot cake was the winning recipe in the desserts category for the April 25th, 2003 Pine River Community Cook-Off.


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Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
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Recipe

1. Sift together flour, baking powder, baking soda, salt and cinnamon in mixing bowl. Add sugar, oil and eggs. Beat at medium speed of electric mixer for 1 minute. Stir in carrots, pineapple and walnuts.

2. Turn mixture into 3 greased and floured loaf pans or one 9x12-inch greased and floured pan. Bake at 350 degrees (F) for 45 minutes or until cake tests done.

3. For the cream cheese frosting: Cream together butter, cream cheese and vanilla in a bowl at medium speed of electric mixer. Gradually add powdered sugar, beating well until smooth and creamy. If mixture is too thick to spread, add a little milk.

Frost cake with cream cheese frosting when cake has cooled.