 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
This comes from my Aunt who is a great cook. I'm not usually a fan of the carrot cake but this one I have to go back for seconds. She made it with thick layers of frosting but feel free to adjust for your taste. Ingredients:
for the cake layers |
1 3/4 cup sugar |
1 1/4 cups oil |
4 eggs |
2 cups plain flour |
2 t baking powder |
2 t soda |
1 t salt |
2 t cinnamon |
3 cups grated carrots |
1/2 cups chopped pecans |
for the frosting |
1 lg can crushed pineapple |
1 stick butter, room temp |
1 8 oz cream cheese, room temp |
2 lbs confectioners sugar |
1 t vanilla |
Directions:
1. For the cake layers:
2. Cream sugar with oil.
3. Add eggs.
4. Sift dry ingredients together and add to sugar and oil.
5. Fold in carrots and nuts.
6. Pour in 3 9-inch greased and floured pans.
7. Bake at 350 degrees for 25-30 minutes.
8. Let rest in pans for 10 minutes then cool on wire racks
9. For the frosting:
10. Drain pineapple and reserve the juice.
11. Cream butter, cream cheese, sugar and vanilla together adding enough pineapple juice to make spreadable.
12. Put crushed pineapple between layers as you ice the cake.
|
|