Monday, July 25, 2011

Carrot Cake..So Love it! Happy Birthday Sweet Sarah

2 cups all-purpose flour                                                                      
2 teaspoons ground cinnamon
1 tsp nutmeg 2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups sugar
1 1/2 cups oil or substitute: 3/4 cup oil, 3/4 cup applesauce
4 eggs
2 cups shredded carrots (2 to 3 carrots)
1/2 cup crushed pineapple, well-drained
1/2 cup sweetened flaked coconut
1/2 cup chopped pecans or walnuts, optional

1 (8-oz.) pkg. cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3 3/4 to 4 cups powdered sugar
1/8 cup cream or milk, or until desired consistency

Preheat oven to 350°F. Spray 2 -  8 inch sq or round or 13x9-inch baking pan with cooking spray.

Whisk flour, cinnamon, baking powder and baking soda in medium bowl.

Beat sugar and oil, applesauce  in large bowl at medium speed 2 minutes. Add eggs one at a time, beating just until blended. At low speed, beat in flour mixture until moistened. Stir in all remaining cake ingredients. Pour into pan.

Bake (adjust time for smaller cakes  40 minutes) 50 to 55 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely on wire rack.

Beat cream cheese, butter and vanilla in large bowl at medium speed until combined. At low speed, slowly beat in powdered sugar until of spreadable consistency. Spread frosting over top of cake. 

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