Carrot Cake
This timeless treat is fit for the season and created using everyday ingredients.
Ingredients
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2¼ cups flour
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1 teaspoon baking soda
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½ teaspoon salt
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1 teaspoon cinnamon
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½ teaspoon baking powder
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1 cup vegetable oil
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1¼ cups sugar
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3 eggs
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1½ cups carrots, shredded
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1 cup crushed pineapple with juice
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⅔ cup walnuts
Frosting:
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2 packages (8 ounces each) cream cheese
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¾ cup butter, softened
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1 teaspoon vanilla extract
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5½ cups powdered sugar
Directions
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Heat oven to 350 degrees.
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In large bowl, sift flour, baking soda, salt, cinnamon and baking powder.
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In mixing bowl, blend oil and sugar together. Add eggs one at a time. Gradually add in carrots and crushed pineapple.
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Add dry mixture to wet ingredients and beat until smooth. Fold in walnuts.
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Pour batter into two lightly greased 8-inch round cake pans and bake 25–30 minutes, or until knife inserted in center comes out clean.
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Allow cakes to cool completely. Remove cakes from pans and slice off tops to level cakes.
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To make frosting: In mixing bowl, blend cream cheese, butter and vanilla together. Gradually add in powdered sugar and mix until smooth.
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Spread two large spoonfuls of frosting over top of one cake and stack second cake on top. Frost entire cake with remaining frosting.
