Thursday, February 5, 2009

Carrot Cake with Cream Cheese Frosting

1-1/2 c flour
1-1/2 c sugar
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 c cooked, mashed carrots, room temperature
3/4 c vegetable oil
1 (8-1/4 oz) can crushed pineapple, drained
3 eggs
1 T hot water
1/2 c chopped walnuts
1/2 c raisins

Mix flour, sugar, baking powder, salt, baking soda, cinnamon, giner and nutmeg in a large bowl. Combine carrots, oil, pineapple, eggs and water; stir into dry ingredients, mixing until smooth. Stir in walnuts and raisins. Pour into greased and floured 9-inch cake pan. Bake at 350F for 45 minutes or until cake springs back when lightly touched. Remove from pan and cool completely. Frost with cream cheese icing.

Cream Cheese Icing
8 oz. cream cheese, softened
1/2 c butter, softened
1 pound powdered sugar

Beat cream cheese and butter until fluffy. Gradually add sugar to desired consistency. Frosts on 9-inch cake.

2 comments:

Joie de vivre said...

Karen, the Friday Friends blog is doing a carrot cake round-up. You could submit this recipe to them. I'm submitting one too. Just thought I'd let you know!

Ricardo said...

Great classic one I loved it ..thx for sharing. xx