Carrot Cake
Total Time: 1 hr 20 mins
Preparation Time: 30 mins
Cook Time: 50 mins
Ingredients
- Servings: 12
- 1 cup oil
- 1 cup sugar
- 1 cup brown sugar
- 1 teaspoon vanilla
- 4 eggs
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/3 cup dry milk or 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 cups carrots, shredded
- 1 cup walnuts, finely chopped
- 1 (10 ounce) can crushed pineapple with juice, undrained
- 3 ounces cream cheese
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 lb powdered sugar
Recipe
- 1 in large bowl, blend oil and sugars on low until well mixed.
- 2 add vanilla.
- 3 beat in eggs, one at a time, blending well after each addition.
- 4 stir together dry ingredients and add to egg mixture until well blended.
- 5 stir in walnuts, carrots and pineapple by hand.
- 6 pour batter into well greased and floured 10" tube pan or bundt pan.
- 7 bake at 350 degrees fahrenheit for 50-60 minutes.
- 8 cool in pan, then top with cream cheese frosting, directions below.
- 9 frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk.
- 10 beat at high speed of electric mixer until light and fluffy.
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