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Donna's Carrot Cake




Source of Recipe


cookielady

Carrot Cake:

2 C Flour
2 C Sugar
2 tsp Bkg Pwd
1 1/2 tsp Bkg Soda
1 tsp Salt
2 tsp Cinnamon

1 1/2 C Oil
4 Eggs

2 C Grated Carrots
20oz can Crushed Pineapple - drain well & reserve 2 Tbsp of pineapple for icing
1 C chopped Walnuts
1/2 C Raisins

Put first 6 ingredients in large mixing bowl & beat until all mixed together. Then add the oil & eggs and mix for 2-3 minutes. Add the prepared pineapple & carrots, and then the nuts & raisins. Grease, flour, & line 2 - 9" round cake pans. Divide batter among both. Bake at 350 for 45 minutes. Cool before icing.

Carrot Cake Cream Cheese Frosting

1/2 C Margerine - softened
8 oz Cream Cheese - softened
1 tsp Vanilla
1 1/2 lb Pwd Sugar
2 Tbsp Pineapple

Cream butter, cheese, & vanilla. Add sugar & beat until very smooth & creamy. Add pineapple & beat on low just until mixed together. Use approx 1/4 of frosting for btw layers.

My notes: For years the cakes have over flowed & plopped onto the bottom of my oven. I finally got smart & I take out of batter 4 cupcakes worth & then fill the 9" pans. I bake the cupcakes/muffins afterwards. No more mess!

I frost my cake & then top it with icing carrots for decoration. Use a large circle tip to make the carrots and a large star tip for the greens. I then pipe scallops along the bottom edge of the cake.

This cake freezes beautifully! I usually mix up and bake 2 whole cakes (4 rounds) then freeze two of the rounds for later use. Just take out, thaw, and ice. I figure when I'm making a mess, I might as well make a big mess. I personally don't freeze an iced cake because I want it to look very nice after it's been iced & I'm afraid it's get banged up in my freezer. But I have frozen individual slices before & they tasted wonderful once thawed.