orchid

orchid

Sunday, July 25, 2010

Carrot Cake with Cream Cheese Frosting

carrotcake

 

Ingredients
  • 3 cups grated carrots
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 eggs
  • 1 1/2 cups vegetable oil
  • 1 1/4 teaspoons vanilla extract
  • 1 (8 ounce) can crushed pineapple with juice
  • 3/4 cup chopped pecans
  • 3 1/2 cups icing sugar
  • 1 (8 ounce) package cream cheese
  • 1/2 cup butter, softened
  • 1 1/4 teaspoons vanilla extract

Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.
  4. To Make Frosting: In a medium bowl, combine icing sugar, cream cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then spread on cooled cake.

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