Absolutely amazing... I’m not a baker, but this recipe is foolproof. My husband’s favorite is carrot cake and I made it for his 30th birthday with resounding compliments even from those who don’t like it. One friend insisted I got it from a bakery!
YIELD
16 servingsPREP
20 minCOOK
40 minREADY
60 minIngredients
Directions
Sift together flour, baking powder, soda, salt and cinnamon.
Beat eggs and add sugar.
Let stand until sugar dissolves, about 10 minutes.
Stir in oil, carrots, drained pineapple and nuts.
Turn into 3 greased and floured 9-inch round cake pans or 1 (13- x 9-inch) pan and bake at 350℉ (180℃) 35 to 40 minutes for layer pans and about 55 minutes for 13- x 9-inch pan, or until cake springs back when lightly touched.
Cool in pans about 10 minutes, then turn onto wire racks to cool completely.
To make frosting, combine butter, cream cheese and vanilla in large bowl and beat until well blended.
Add powdered sugar gradually, beating vigorously.
If too thick, thin with milk to spreading consistency.
Frost between layers, top and sides of layer cake.
Frost top and sides of sheet cake.
Comments
This is the best cake
One day I was searching the carat cake recipe on the internet and saw your recipe. That was so superb, everything you suggested and I have started making this vanilla cheese cake by following your recipe. Thank you so much for sharing this excellent recipe!
One day I was searching the carat cake recipe on the internet and saw your recipe. That was so superb, everything you suggested and I have started making this vanilla cheese cake by following your recipe. Thank you so much for sharing this excellent recipe!
One day I was searching the carrot cake recipe on the internet and saw your recipe. That was so superb, everything you suggested and I have started making this vanilla cheese cake by following your recipe. Thank you so much for sharing this excellent recipe!
I love your recipe. I just add a little coconut flakes and it is moist and delicious