Dorothy's Favorite Carrot Cake Recipe
Marion McDowell
ingredients
Carrot Cake- 2 c. flour
- 1 c. packed brown sugar
- 1 c. sugar
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 2 tsp. cinnamon
- 2 c. grated carrots
- 4 eggs
- 1 c. oil (olive)
- 1 tsp. vanilla extract
- 1 c. chopped pecans
- 1/2 c. crushed pineapple
- 2 tbsp. butter melted
- 2 tbsp. cream cheese softened
- 1 c. confectioner’s (powdered) sugar
- 1/2 tsp. vanilla extract
- 1 tbsp. chopped pecans
- 1-2 tsp. milk
- Blend butter and cream cheese in bowl.
- Add confectioner’s sugar and vanilla; mix well.
- Stir in pecans and enough milk to make desired consistency.
directions
- 1
Combine dry ingredients in mixer bowl.
- 2
Add carrots, eggs, oil and vanilla. Beat at low speed for 1 minute, then at high speed for 3 minutes, then stir in pecans and pineapple.
- 3
Pour into greased and floured bundt pan and bake at 350° for 50 minutes or until cake tests done.
- 4
Cool in pan for 20 minutes. Invert onto cake plate.
- 5
Frost with cream cheese frosting.
Source: Dorothy McDowell
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