Pam's Carrot Cake
(Carrot Cake with Cream Cheese Icing)
I love carrot cake; it's my favorite!
Cake Ingredients:
3 cups All-purpose flour
1 tsp baking powder
1 & 1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 cups sugar
1 & 1/2 cups vegetable oil
4 eggs
2 tsp vanilla extract
2 & 1/2 cups coarsely shredded carrots, not packed down
1 (8 oz.) can crushed pineapple, drained (reserve juice for later)
1 cup chopped pecans
1/2 cup raisins (soak well to plump, then drain)
3 cups All-purpose flour
1 tsp baking powder
1 & 1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 cups sugar
1 & 1/2 cups vegetable oil
4 eggs
2 tsp vanilla extract
2 & 1/2 cups coarsely shredded carrots, not packed down
1 (8 oz.) can crushed pineapple, drained (reserve juice for later)
1 cup chopped pecans
1/2 cup raisins (soak well to plump, then drain)
Cake Steps
- Grease 9 x 13 baking dish.
- Whisk together in a mixing bowl: flour, sugar, baking soda, baking powder, cinnamon, and nutmeg. Set aside.
- In a separate bowl, beat sugar, oil, and vanilla together. Add eggs one at a time, beating a bit after each addition.
- Beat in reserved pineapple juice.
- With a spoon, fold in shredded carrots, drained pineapple, nuts, and raisins.
- Pour into greased pan. Bake in preheated oven at 350° F for 35 - 40 minutes or until cake tester comes out clean.
- Let cool COMPLETELY before icing.
Frosting Ingredients
1/2 cup butter (softened)
16 ounces cream cheese (room temperature)
3 & 1/2 cups confectioner's sugar (sift first)
1/8 tsp salt
1 tsp vanilla extract
Frosting Steps
1/2 cup butter (softened)
16 ounces cream cheese (room temperature)
3 & 1/2 cups confectioner's sugar (sift first)
1/8 tsp salt
1 tsp vanilla extract
Frosting Steps
- Beat together the cream cheese and butter until blended and slightly fluffy.
- Beat in sifted confectioner's sugar - a bit at a time.
- Beat in salt and vanilla.
- Spread on cooled carrot cake!