Carrot cake with cream cheese icing

Carrot cake with cream cheese icing

Ingredients/Components

• butter, softened - 3/4 c
• sugar - 2 c
• cinnamon - 2 tsp
• eggs - 4 item
• vanilla - 1 tsp
• baking soda - 2 tsp
• vegetable oil
• box confectioners sugar - 1 oz
• nuts, chopped - 1 c
• sifted all-purpose flour - 2 c
• carrots, grated - 3 c
• cream cheese, softened
• small can crushed pineapple - 1 item

How to make carrot cake with cream cheese icing:

Icing:1 (8 oz.) cream cheese, softened1 c. nuts, chopped3/4 c. butter, softened1 tsp. vanilla1 (16 oz.) box confectioners sugar Preheat oven to 325°. In mixing bowl combine all cake ingredients lightly, stirring by hand. With mixer, beat 4 minutes at medium speed. Pour into Bundt or tube pan that has been greased and floured. Bake for 25 to 30 minutes. Cool thoroughly before icing.

Icing: Combine all ingredients and beat thoroughly with an electric mixer. Pour on top and around sides of cake.

Recipe categories: Desserts, Cakes, < 4 hours.