Carrot Cake
Gia
ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 1/2 cups vegetable oil
- 2 cups sugar
- 4 eggs
- 2 cups grated carrots (4 large carrots)
- 1 8 ounce can crushed pineapple with juice
- 3/4 cup chopped pecans (I leave these out)
- Icing:
- 1 8-ounce package cream cheese, softened
- 1 cup (2 sticks) butter softened
- 1 16 ounce box powdered sugar
- 2 teaspoons vanilla
directions
- 1
• Sift all dry ingredients together and set aside.
- 2
• In a large mixing bowl, mix, oil, sugar, and eggs beating after each egg.
- 3
• Add dry ingredients to mixture. Mix well.
- 4
• Add carrots, pineapple, and nuts.
- 5
• Grease and flour three 9 inch round cake pans.
- 6
• Bake at 325 degrees for 35-40 minutes
- 7
Icing:
- 8
• Beat all ingredients well.
- 9
• Spread on cooled cake.
- 10
• I wrap cooled unfrosted cake in saran wrap and foil and keep in freezer for a few months. When needed just pull out, defrost and frost cake.
Source: Rhonda Siegel
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