Very good cake and my husbands favorite.
PrintCarrot Cake IngredientsCake
- 1 1/4 cups vegetable oil
- 1 1/4 cups sugar
- 4 eggs, well beaten
- 1 cup crushed pineapple, undrained
- 3 cups shredded carrots
- 2 cups whole-wheat flour
- 1/2 tsp. salt
- 2 tsp. soda
- 2 tsp. ground cinnamon
- 2 tsp ground allspice
- 1 cup pecans or walnuts
- 1 tsp vanilla extract
- 1/2 cup butter, softened
- 1 8 ounce pkg cream cheese, softened
- 1 pound powdered sugar
- 1 1/2 tsp vanilla extract
Butter and sugar the bottoms and sides of your pan – this gives your cake a chewy, crunchy exterior. Once you have done this, you will do it for other cakes as well.
Cream oil and sugar, until fluffy. Add eggs, carrots, and pineapple and mix well.
Combine dry ingredients and stir with a whisk to blend, then add to carrot mixture, a small amount at a time, until well mixed.
Divide between 3 buttered and sugared 9″ cake pans.
Bake at, until toothpick tests done, around 20-15 minutes.
Beat butter and cream cheese until blended. Add sugar a little at a time, beating well until smooth.
Stir in vanilla and spread on cooled cake.
Frosting only makes enough to cover insides of cake, not sides.