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Carrot Cake

Hands on Time: 35 minutes
Baking Time: 35 minutes
Total Time: 1 hour 10 minutes
Servings: 8 to 12

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Rating: 5.0/5 (1 vote cast)

A beautiful special occasion cake, delicious anytime.

Ingredients

  • 2 cups WEM Organic White Wheat Flour OR 2 cups WEM Organic Unbleached All-Purpose Flour OR 1 cup of each.
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 3/4 cup sugar
  • 1/4 cup vegetable oil
  • 2 cups grated carrots (about 4-5 carrots)
  • 3 eggs
  • 1-15 ounce can crushed pineapple
  • 1/2 cup chopped pecans or walnuts (optional)

Cream Cheese Icing

  • 1-8 ounce package cream cheese (lowfat is fine) softened to room temperature
  • 2 cups powdered sugar
  • 2 tablespoons butter, softened to room temperature
  • 1 teaspoon vanilla
  • pinch of salt
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

    1. Preheat oven to 350°F.
    2. Coat 2-8 or 9 inch round cake pans or 1-11 X 13 inch baking pan with cooking spray and dust with flour.
    3. Sift together dry ingredients.
    4. Add, one at a time, the oil, pineapple, carrots, nuts, and eggs, mixing well after each addition.
    5. Pour and spread batter into prepared pans.
    6. Bake 35 minutes.
    7. Cool on rack in pans.

FROSTING

  1. Blend all ingredients together vigorously by hand or with electric mixer.
  2. If using one pan, cool and frost in pan. If using 2 round pans, turn out on cake plate, frost top. Place other cake on top and frost top and sides.

Recipe Tips and Tricks

Instead of adding nuts to frosting, sprinkle evenly over top of frosted cake.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill


11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions
Open Daily: March - Jan. 1 | 8:30 am - 5:00 pm
Winter Hours: Jan. 2 - Jan. 31 | Closed.
Feb. open Friday - Sunday | 8:30 am - 5:00 pm
1-866-492-7324 | Contact