Classic Carrot Cake
Carrot Cake recipe
Yield
16 servingsPrep
15 minCook
45 minReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
cinnamon
|
|
| 2 | cups |
sugar
|
|
| 4 | large |
eggs
|
|
| 1 | cup |
vegetable oil
|
|
| 2 | cups |
carrots
grated |
|
| 8 | ounces |
pineapple
crushed |
|
| ½ | cup |
walnuts
|
|
| ½ | pound |
cream cheese
softened |
|
| ¼ | cup |
butter
|
|
| ¾ | cup |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 7.5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
cinnamon
|
|
| 473 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 237 | ml |
vegetable oil
|
|
| 473 | ml |
carrots
grated |
|
| 231.2 | ml/g |
pineapple
crushed |
|
| 118 | ml |
walnuts
|
|
| 226.8 | g |
cream cheese
softened |
|
| 59 | ml |
butter
|
|
| 177 | ml |
powdered sugar
|
|
Directions
Cake:
Mix flour, baking powder, baking soda, salt, cinnamon, sugar.
Add eggs, oil, carrot, pineapple/with juice from can, nuts.
Pour into well greased oblong baking pan.
Bake 40 to 45 min at 350℉ (180℃).
Frosting:
Mix softened cream cheese, softened butter and powdered sugar until smooth.
Add a little milk if desired.
Spread frosting on top of cooled cake.
