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Best Carrot Cake

Chef: qgriffith

  • serves 8
  • cook time 50 minutes

This carrot cake is better then I have had any where, and it is super moist. It does take a lot of work but it is worth it. My wife demands I make it every year for her birthday.

Ingredients

  • 3 cups - all purpose flour
  • 1 1/2 teaspoon - baking soda
  • 1 cup - brown sugar
  • 6 cups - carrots grated
  • 4 teaspoons - cinnamon
  • 4 whole - eggs
  • 1 cup - pinapple crushed and drained
  • 1 teaspoon - salt
  • 2 tablespoons - vanilla extract
  • 1 cup - vegetable oil
  • 1 cup - walnut pieces
  • 1 1/2 cup - white sugar

Basic Cream Cheese Frosting

  • 1/2 cup - butter softend
  • 8 ounces - cream cheese softend
  • 4 cups - powder sugar
  • 2 teaspoons - vanilla extract

Directions

  1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
  3. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
  4. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. 
  5. Cool for 10 minutes before removing from pan. 
  6. When completely cooled, frost with cream cheese frosting

Basic Cream Cheese Frosting

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

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