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Carrot cake

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Ingredients/Components

sugar
cinnamon - 1 tsp
vanilla - 1 tsp
salt - 1/2 tsp
flour - 1 c
cornstarch - 2 Tbsp
water - 1/4 c
grated carrots - 1 c
eggs, beaten - 1/4 c
powdered sugar
chopped walnuts - 1/3 c
softened cream cheese
canola oil - 3/4 c
crushed pineapple, drained - 1/3 c
Beat with wire whip until well mixed

How to make carrot cake:

Place sugar, oil, eggs and vanilla in mixing bowl. Beat with wire whip until well mixed. Stir in pineapple and carrots.

In a separate bowl combine flour, cornstarch, salt, baking soda, cinnamon and walnuts. Add to egg-oil mixture a little at a time and alternate with water. Stir until well combined. Pour into two 8-inch pans. Bake in a preheated 325° oven for 25 minutes or until top springs back. Cool 30 minutes and remove from pans. Chill in refrigerator before icing.Cream Cheese Icing:1/3 c. softened butter1 1/2 c. softened cream cheese2 1/2 c. powdered sugar1/3 c. flour Cream together butter and cream cheese. Work in sugar and flour. Mix until smooth. Makes enough icing for 2 (8-inch) cakes.

Recipe categories: Desserts, Cakes, Carrots.

Rating:

3.7

Average rating: 3.7, total votes: 6

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