Friday, March 21, 2008

Carrot Cake

Carrot Cake
(just in time for Easter)
2 cups flour
2 cups sugar
1 1/2 tsp soda
2 t. baking powder
2 t. cinnamon
1 1/2 c canola/vegetable oil
4 eggs
1 can crushed pineapple (8.5 oz)
1 t. vanilla
1/2 cup chopped nuts if desired
2-3 large carrots (2 cups grated carrots)
Grate carrots first, then cream sugar and oil, add eggs. Then add all the dry ingredients and vanilla. Stir in the carrots & crushed pineapple last.
(I can't remember if it should be drained or not! So, the first time, drain it and use 1/2. That way, you are 1/2 right or 1/2 wrong---couldn't hurt.)
BAKE at 350 degrees for 45 minutes to 1 hour...

Cream Cheese Frosting
1/4 c. soft butter
8 oz. soft cream cheese
2 c. powdered sugar
1 t vanilla
drops of milk or pineapple juice for creamier
Let butter and cream cheese warm to room temperature. Whip together and then add sugar, vanilla, and nuts.
Spread evenly on cooled cake.

f.y.i.-Usually I don't put nuts in the cake and add nuts only on part of the frosting to cater to those who don't like nuts---usually men. For a shower, I add nuts to cake and frosting!

No comments: