Carrot cake

Carrot cake



  • sugar - 2 c
  • cinnamon - 2 tsp
  • eggs - 4 item
  • vanilla - 1 tsp
  • pkg
  • butter - 1/4 c
  • oil
  • powdered sugar
  • raisins - 1/2 c
  • carrots, grated - 2 c
  • flour self-rising - 2 c
  • can crushed pineapple, drained well - 16 oz
  • pecans, chopped - 1 c

How to make carrot cake:

Icing:8 oz. pkg. cream cheese1/4 c. butter1 tsp. vanilla1 1/2 lb. powdered sugar In mixing bowl, beat sugar, egg and oil until light and fluffy. Stir in flour and cinnamon. Add to sugar mixture. Stir in carrots, pineapple, raisins and pecans. Pour into three greased and floured 9-inch cake pans. Bake at 325° for 20 to 25 minutes or until cake pulls slightly away from edge of pan. Cool 5 minutes and remove cake from pans.

Icing: In mixing bowl, cream together butter, cream cheese and vanilla flavoring. Gradually add powdered sugar. Beat until smooth. Spread on cake.

Optional: Sprinkle pecans on top of cake. At Christmas, I tint coconut with red or green food coloring and sprinkle on top of cake.

Recipe categories: Desserts, Cakes, Carrots.

Carrot cake
Average rating: 4.3 of 5, total votes: 3
Cook. Time: PT1H35M
Total Time: PT1H35M

Cause of complaint:

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