Carrot Cake
From jones2888 16 years agoIngredients
- 4 eggs shopping list
- 3/4 cups vegetable oil shopping list
- 1/2 cup applesauce shopping list
- 1 cup white sugar shopping list
- 1 cup brown sugar shopping list
- 1 T. vanilla extract shopping list
- 2 cups all-purpose flour shopping list
- 2 t. baking soda shopping list
- 2 t. baking powder shopping list
- 1/2 teaspoon salt shopping list
- 1/4 t. nutmeg shopping list
- 1 T. ground cinnamon shopping list
- 3 cups grated carrots (use large side of grater) shopping list
- ½ cup chopped pecans shopping list
- *********************************************************** shopping list
- frosting shopping list
- 1/2 cup butter, softened shopping list
- 8 ounces cream cheese, softened shopping list
- 8 ounce can crushed pineapple (drained) shopping list
- 4 cups confectioners' sugar shopping list
- 1 t. vanilla shopping list
- 1 cup chopped pecans shopping list
How to make it
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, beat together eggs, oil, sugars, and vanilla. Mix in flour, baking soda, baking powder, nutmeg, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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- To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
- Optional: Mix pineapple into frosting or sprinkle pineapple inbetween cake layers, after they have been frosted.
People Who Like This Dish 3
- jeffsgirl Medford, OR
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