Carrot Cake

desserts

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This timeless treat is fit for the season and created using everyday ingredients.

Ingredients

2¼ cups flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon baking powder

1 cup vegetable oil

1¼ cups sugar

3 eggs

1½ cups carrots, shredded

1 cup crushed pineapple with juice

⅔ cup walnuts

2 packages (8 ounces each) cream cheese

¾ cup butter, softened

1 teaspoon vanilla extract

5½ cups powdered sugar

Heat oven to 350 degrees.
In large bowl, sift flour, baking soda, salt, cinnamon and baking powder.
In mixing bowl, blend oil and sugar together. Add eggs one at a time. Gradually add in carrots and crushed pineapple.
Add dry mixture to wet ingredients and beat until smooth. Fold in walnuts.
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.
Allow cakes to cool completely. Remove cakes from pans and slice off tops to level cakes.
To make frosting: In mixing bowl, blend cream cheese, butter and vanilla together. Gradually add in powdered sugar and mix until smooth.
Spread two large spoonfuls of frosting over top of one cake and stack second cake on top. Frost entire cake with remaining frosting.