Carrot Cake
From sparroe 15 years agoIngredients
- For the cake: shopping list
- 2 cups all purpose flour shopping list
- 2 teaspoons baking soda shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon salt shopping list
- 2 teaspoons ground cinnamon shopping list
- 1/8 teaspoon ground nutmeg shopping list
- 1/8 teaspoon ground allspice shopping list
- 1/8-1/4 teaspoon ground ginger *or* several pieces of candied ginger, finely chopped shopping list
- 1 cup brown sugar shopping list
- 3/4 cup white sugar shopping list
- 1/2 cup vegetable oil shopping list
- 1/2 cup applesauce shopping list
- 3 eggs, beaten shopping list
- 1 teaspoon vanilla extract shopping list
- 3 cups shredded carrots (blender or food processor works well) shopping list
- 1/2 cup golden raisins shopping list
- 1 cup walnuts, finely chopped (pecans or hazelnuts might work quite well, too) shopping list
- 1 8 oz can crushed pineapple, drained shopping list
- For the frosting: (you may find you want to double the amount of frosting) shopping list
- 1 8 oz package cream cheese shopping list
- 1/4 cup butter, softened shopping list
- 2 cups powdered sugar shopping list
How to make it
- Cake:
- Preheat oven to 350 F
- Grease and flour a 9x13 inch baking pan
- Mix flour, baking soda, baking powder, salt, spices.
- Add sugars, oil, applesauce, eggs and vanilla until smooth.
- Stir in remaining cake ingredients.
- Pour into prepared pan and bake for about 45 minutes. Don't worry if the center sinks a bit.
- Cool in the pan.
- Frosting:
- Cream butter and cream cheese together until smooth.
- Add the powdered sugar and beat until creamy.
- Spread over cake.
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