Carrot Cake

Carrot Cake Feb 2003.jpg


Preheat oven to 350 degrees.  If using a dark or glass pan for baking, preheat oven to 325 degrees.

Directions:

Flour mixture - sift together: 

  • 2 c. all-purpose flour
  • 2 t. baking powder
  • 1 1/2 t. baking soda
  • 1 t. salt
  • 1 t. cinnamon
  • 1 T. pumpkin pie spice

Creamed mixture - combine and cream: 

  • 2 c. sugar 
  • 1 1/2 c. oil 

Add 4 eggs, one at a time.  

Add flour mix to creamed mixture.

Stir in: 

  • 2 1/2 c. grated carrots
  • 1 1/2 c. walnuts (do not chop…leave whole)
  • 1 c. raisins
  • 1 small can crushed pineapple (including juice)
  • 1 T vanilla

Pour into 9" X 13" greased/floured pan.  Bake 1 hour at 350 degrees, or until toothpick inserted in center comes out clean.  Cool completely, then frost.  (When using a glass or dark baking pan, bake at 325 degrees.)


Cream Cheese Frosting

Blend until smooth: 

  • 8 oz. cream cheese
  • 3 T. butter
  • 1 1/2 c. powdered sugar
  • 1 1/2 t. orange zest
  • 1 T. fresh orange juice

Smooth frosting over cooled cake.

myrnawhite@myrnwhite.com © Phil White 2014, 2016