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    CARROT CAKE WITH CREAM CHEESE FROSTING


    List of Ingredients


    • 2 CUPS ALL-PURPOSE FLOUR
    • 2 TSP. BAKING SODA
    • 1 TSP. SALT
    • 2 TSP. CINNAMON
    • 2 CUPS GRANULATED SUGAR
    • 1-1/2 CUPS VEGETABLE OIL
    • 4 LARGE EGGS
    • 2 GRATED CARROTS
    • 2 CUPS CANNED CRUSHED PINEAPPLE
    • INGREDIENTS FOR CREAM CHEESE FILLING:
    • 8 OZ. CREAM CHEESE, SOFTENED AT ROOM TEMPERATURE
    • 4 TBSP. BUTTER, SOFTENED AT ROOM TEMPERATURE
    • 1 BOX POWDERED (ICING) SUGAR
    • 2 TSP. VANILLA EXTRACT
    • 1 CUP CHOPPED PECANS (OPTIONAL)


    Instructions


    1. PREHEAT OVEN TO 350 DEGREES. IN A BOWL, COMBINE FLOUR, BAKING SODA, SALT, CINNAMON AND SUGAR. SET ASIDE.
    2. IN ANOTHER BOWL, COMBINE OIL AND EGGS AND MIX THOROUGHLY.
    3. MIX OIL AND EGGS INTO FLOUR MIXTURE. ADD CARROTS AND PINEAPPLE TO MIXTURE.
    4. POUR BATTER INTO LIGHTLY GREASED BAKING DISH AND BAKE APPROXIMATELY 40 TO 45 MINUTES OR UNTIL DONE. TO CHECK IF DONE, INSERT A TOOTHPICK IN THE MIDDLE OF THE CAKE. IF IT COMES OUT CLEAN, THE CAKE IS DONE. REMOVE FROM OVEN AND LET COOL.
    5. PREPARATION FOR CREAM CHEESE FROSTING: WITH A HAND MIXER, BLEND CREAM CHEESE AND BUATTER. ADD POWDERED SUGAR, VANILLA AND PECANS (IF USING). BLEND UNTIL LIGHT AND FLUFFY. FROST CAKE
 

 

 

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