carrot cake


  • eggs, lightly beaten
  • cups all-purpose flour
  • cups sugar
  • teaspoons baking powder
  • teaspoon ground cinnamon (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • cups finely shredded carrots* (lightly packed)
  • 3/4 cup oil
  • 1 can crushed pineapple

directions1.Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease two 8×1-1/2-inch round cake pans; line pans with waxed paper and grease the paper. Set pans aside.2.Preheat oven to 350 degrees F. In a large bowl stir together flour, sugar, baking powder, cinnamon (if desired), salt, and baking soda; set aside.

3.In another bowl combine eggs, carrots, and oil. and pineapple Add egg mixture to flour mixture. Stir until combined. Pour batter into the prepared pans.

4.Bake for 35 to 40 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly.

5.Frost with Cream Cheese Frosting. If desired, sprinkle chopped pecans over frosting. Cover and store cake in the refrigerator for up to 3 days.

Cream Cheese Frosting
  • 1  8 ounce package cream cheese, softened
  • 1/2  cup butter, softened
  • teaspoons vanilla
  • 5 1/2 – 6 cups powdered sugar
directionsIn a large bowl beat cream cheese, butter and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat powdered sugar to reach spreading consistency. (This frosts tops and sides of two 8- or 9-inch layers. Halve the recipe to frost a 13x9x2-inch cake.) Cover and store the frosted cake in refrigerator.
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