Carrot Cake

Sunday, July 22, 2018

Carrot Cake

July 22, 2018


Prep time:

Cook time:

Total time:


For the Cake


2 cups whole wheat flour

1-1/4 cup vegetable oil

1-1/4 cup sugar

4 eggs, well beaten

1 cup crushed pineapple (undrained)

3 cups shredded carrots

1/2 tsp salt

2 tsp baking soda

1 cup pecans or walnuts (broken into pieces)

2 tsp ground cinnamon

2 tsp ground allspice

2 tsp vanilla extract




1/2 cup butter, softened

1 8oz package cream cheese, softened

1 lb (16 oz) powdered sugar

2 tsp vanilla extract




Cake instructions


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.


Cream oil and sugar, until fluffy. Add eggs, carrots, and pineapple and mix well.


Combine dry ingredients and stir with a whisk to blend, then add to carrot mixture, a small amount at a time, until well mixed.


Divide between 3 buttered and sugared 9″ cake pans.


Bake at 325 for 15-20, until toothpick tests done, around 20-15 minutes.


Frosting instructions


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.


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


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