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carrot cake
karen smith in the 100 Mile House Baptist Church
cookbook
this is the cake that
Ian made for my birthday. It was so good. Very moist with
the perfect amount of spices and sweetness.
INGREDIENTS
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eggs |
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4 |
|
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brown sugar |
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1 cup |
|
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white sugar |
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1 cup |
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vegetable oil |
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1 cup |
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flour |
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2 cups |
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baking powder |
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2 tsp |
|
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baking soda |
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1 tsp |
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salt |
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1 tsp |
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cinnamon |
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2 tsp |
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nutmeg |
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1/2 tsp |
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allspice |
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1/4 tsp |
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grated raw carrots |
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2
cups |
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pineapple |
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1 cup crushed
and drained |
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raisins |
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1 cup |
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vanilla |
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1 tsp |
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FROSTING: |
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|
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cream cheese |
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8 oz, softened |
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butter |
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1/4 cup |
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vanilla |
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2 tsp |
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icing sugar |
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3 1/2 cups |
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METHOD
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beat eggs in a
large bowl until frothy
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beat sugars and oil
in gradually
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combine flour,
baking powder, soda, salt and spices; stir into egg mixture
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add carrots,
pineapple, raisins and vanilla extract
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stir to blend well
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pour into greased
and floured cake pan
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bake at 350 degrees
for 45 to 50 minutes or until cake tester is inserted in center and
comes out clean
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cool in pan for 10
minutes, then turn out on wire rack and cool completely
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for the frosting,
cream together cream cheese, butter and vanilla
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gradually beat in
enough icing sugar to give smooth consistency for spreading
NOTES
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