Carin' Aboutcha Carrot Cake

Name: Carin' Aboutcha Carrot Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 cake, 12 serving(s)
Ingredients: 2 cups flour; 2 teaspoons baking powder; 1 teaspoon salt; 1 1/2 teaspoons baking soda; 2 teaspoons cinnamon; 1 1/2 cups sugar; 1/2 cup oil; 4 eggs; 2 cups carrots, grated; 1 (8 1/2 ounce) can crushed pineapple; 1/2 cup nuts, chopped; 1/2 cup butter; 1 (8 ounce) package cream cheese; 1 teaspoon vanilla; 1 lb powdered sugar; milk

Submitted by East Wind Goddess

"Lee Craig Douglas submitted this recipe to a Saturday Evening Post contest and it subsequently appeared in a cookbook of popular recipes from that lauded magazine. I've used this more times than I can remember, and it's always a winner! I sometimes use 1/2 whole wheat four and less oil: it is a very moist cake."

Download

Ready In:: 1hr
Ingredients:: 16
Yields:: 1 cake
Serves:: 12

ingredients

2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 ¹⁄₂ teaspoons baking soda
2 teaspoons cinnamon
1 ¹⁄₂ cups sugar
¹⁄₂ cup oil
4 eggs
2 cups carrots, grated
1 (8 1/2 ounce) can crushed pineapple
¹⁄₂ cup nuts, chopped
Frosting
¹⁄₂ cup butter
1 (8 ounce) package cream cheese
1 teaspoon vanilla
1 lb powdered sugar
milk

directions

Preheat oven to 350.
Combine flour, baking powder, salt, soda and cinnamon.
Add sugar, oil and eggs.
Mix well.
Add carrots, drained pineapple and nuts.
Grease and flour a 9X13 pan and pour cake mix inches.
Bake for 35 - 40 minutes.
Frosting:
Cream butter, cream cheese and vanilla.
Add powdered sugar.
If too thick, add milk to spreading consistency.

Questions & Replies

Got a question? Share it with the community!

Reviews

Wowzers! Truly delicious, E.W. Goddess! My elderly neighbors are having simultaneous health problems, and I wanted to make them a treat, and this got big raves! Because one of them is diabetic, I used Splenda instead of real sugar, and omitted the frosting---still wonderful. Wil try it the "real way" next time.

La Dilettante

RECIPE SUBMITTED BY

East Wind Goddess

I live in San Diego and travel frequently to China as a tour leader and travel consultant. Although I have been known to chow down on coconut grubs and ant eggs on my trips to China, when I'm cooking at home, my tastes run to European: Mediterranean, Provencal, Tuscan. I also like just about anything that Bobby Flay cooks up, and I love how he puts together a plate with American regional cuisines. I enjoy the art of travel, savoring local food as a part of my experience. In America, the places that make a great destination for me again and again are New Orleans, Santa Fe, Seattle, Key West, San Antonio and New York. Abroad, I do love Provence, France; the Amalfi Coast; Santorini, Greece; Moorea, Tahiti; Hong Kong and then there's my bucket list... My S/O lives in Las Vegas, so I spend quite a bit of time there but at home I unwind with my two Weimaraners and young Vizsla, do some gardening, reading, cooking, dog training and planning my (or someone else's) next trip. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">

View Full Profile