Friday, August 14, 2009

Carrot Cake

Carrot Cake with Cream Cheese Frosting

2 cups all purpose flour
2 cups white sugar
2 tsps. cinnamon
1 tsp baking soda
1/2 tsp. salt
3 eggs
1 1/2 cup vegetable oil
2 cups finely grated carrots
1 1/2 tsp. vanilla extract
1 cup well drained crushed pineapple
1 cup of chopped walnuts

Mix together the flour, sugar, cinnamon, baking soda and salt. In a large mixing bowl mix together eggs, carrots,oil and vanilla just until combined. Add the dry to the wet and beat until combined. Stir in pineapple and nuts. Pour into a greased 13x9x2 inch pan. Bake for 45-60 minutes at 350 degrees. The cake is done when a toothpick comes out clean when inserted into the center of the cake. I start checking at 45 minutes.

Cool completely and then slather on the cream cheese frosting!

Cream Cheese Frosting
8 oz package of cream cheese softened
1 lb. box of powdered sugar
6 tablespoons of butter softened
1 tsp. vanilla

Beat the cream cheese and butter until it is fluffy. Add the powdered sugar and vanilla. Beat until smooth.

Serve this frosted cake well chilled!


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