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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 12 |
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I have changed this adopted recipe quite a bit. Originally, it called for all whole wheat flour, and that sounded really heavy for the cake. I added nutmeg and cloves, and when the batter was extremely thick, I added the can of crushed pineapple, because I like pineapple in cheesecake. I have also added a frosting. My DIL, who loves carrot cake, loved this cake. Ingredients:
1 cup oil |
1 cup sugar |
1 cup brown sugar |
1 teaspoon vanilla |
4 eggs |
1 cup all-purpose flour |
1 cup whole wheat flour |
1/3 cup dry milk or 1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon baking powder |
2 teaspoons cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
3 cups carrots, shredded |
1 cup walnuts, finely chopped |
1 (10 ounce) can crushed pineapple with juice, undrained |
3 ounces cream cheese |
2 tablespoons butter |
1 teaspoon vanilla extract |
1 lb powdered sugar |
Directions:
1. In large bowl, blend oil and sugars on low until well mixed.
2. Add vanilla.
3. Beat in eggs, one at a time, blending well after each addition.
4. Stir together dry ingredients and add to egg mixture until well blended.
5. Stir in walnuts, carrots and pineapple by hand.
6. Pour batter into well greased and floured 10 tube pan or Bundt pan.
7. Bake at 350 degrees Fahrenheit for 50-60 minutes.
8. Cool in pan, then top with cream cheese frosting, directions below.
9. FROSTING: Cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk.
10. Beat at high speed of electric mixer until light and fluffy.
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