Tammy's Birthday Cake CARROT CAKE
Source of Recipe
Kathe McDonald (Barnett)
Recipe Introduction
First baked in the late 80's, early 90's.
List of Ingredients
3 cups all purpose flour
2.5 cups sugar
1 tablespoons baking soda
1 tablespoon cinnamon
1 teaspoon salt
4 large eggs
1.5 cups vegetable oil (olive oil is fine too)
1 teaspoon vanilla extract
2 cups packed shredded carrots (about 3 medium)
8 oz (2 cups) walnuts, chopped
1 4-oz can crushed pineapple
cream cheese frosting
12 oz cream cheese, completely softened
1 stick (1/2 cup) butter, softened
1 tablespoon lemon juice (FRESH, and I probably use more)
1.5 teaspoons vanilla extract
5.5 cups sifted confectioners sugar (I do it to taste/consistency)
Recipe
For Cake:
Preheat oven to 350F. Grease AND flour two 9-inch round cake pans or 13x9x2 pan.
Mix together all dry ingredients for cake: flour, sugar, baking soda, cinnamon, salt.
In another bowl, beat eggs slightly; stir in oil and vanilla extract. Add this mixture, shredded carrots, nuts, and crushed pineapple and the flour mixture and mix just until flour is moistened. Do not overmix.
Pour batter into pan(s). Bake 40-45 minutes until done. Cool cake in pans on wire racks 10 minutes if using 9" pans. Then remove from pans and cool completely. I generally do not take the 13x9x2 cake out of the pan.
Frost with cream cheese frosting.
CREAM CHEESE FROSTING
Beat cream cheese and butter until smooth. Add lemon juice and vanilla extract. Beat until smooth. Gradually beat in sugar.
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