Carrot Cake

Monday, April 29, 2013

Very good cake – this was the first time I had heard of butter and sugaring the cake pans - now I do it all the time!  Original Everyday Lovely

Carrot Cake

April 29, ,2013


Prep time:

Cook time:

Total time:




  • 1 1/4 cups vegetable oil
  • 1 1/4 cups sugar
  • 4 eggs (well beaten)
  • 1 cup crushed pineapple (undrained)
  • 3 cups shredded carrots
  • 2 cups whole-wheat flour
  • 1/2 tsp. salt
  • 2 tsp. soda
  • 2 tsp. ground cinnamon
  • 2 tsp ground allspice
  • 1 cup pecans or walnuts
  • 1 tsp vanilla extract


  • 1/2 cup butter (softened)
  • 1 8 ounce pkg cream cheese (softened)
  • 1 pound powdered sugar
  • 1 1/2 tsp vanilla extract


  1. Butter and sugar the bottoms and sides of your pan – this gives your cake a chewy, crunchy exterior. Once you have done this, you will do it for other cakes as well.
  2. Cream oil and sugar, until fluffy. Add eggs, carrots, and pineapple and mix well.
  3. Combine dry ingredients and stir with a whisk to blend, then add to carrot mixture, a small amount at a time, until well mixed.
  4. Divide and pour into whatever size you have determined pan you need.  I think I used 6 inch pans (maybe 8) and froze the rest of the batter. 
  5. Bake at 325 for 15-20, until toothpick tests done, around 20-15 minutes.


Frosting Instructions


Frosting only makes enough to cover insides of cake, not sides.


Beat butter and cream cheese until blended. Add sugar a little at a time, beating well until smooth.

Stir in vanilla and spread on cooled cake.


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