Carrot cake

Carrot cake

Carrot cake

Carrot cake photo 1
Carrot cake photo 2
Carrot cake photo 3


  • 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.

Carrot cake
Average rating: 3.7 of 5, total votes: 6
Cook. Time: PT1H35M
Total Time: PT1H35M

Cause of complaint:

Related ingredients:
graham cracker crumbs, butter, softened, sugar, eggs, semi-sweet chocolate, vanilla, pkg, allspice
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