Carrot Cake
Source: Tinkskitchen.com
Ingredients
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
Frosting:
- 1/2 cup butter, softened
- 1 8oz package cream cheese, softened
- 1 lb (16 oz) powdered sugar
- 2 tsp vanilla extract
Directions
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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Notes:
Jul 22, 2018
This is the hubs favorite cake, and since it was made for his birthday, he enjoyed it immensely. It's moist and the pineapple is a great addition. Naked cakes are evidently a thing - and honestly, you don't need the extra frosting.
All Photographs Copyright Tink's Kitchen and JSGrey
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