Carrot Cake With Cream Cheese And Pecan Frosting |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Supper moist and decadent will have you trying to have another piece, this recipe comes from my Grammies mothers, mothers cookbook and I have made it several time and have earned 3 Blue ribbons with it Ingredients:
carrot cake |
yields (1) 3-layer cake |
1 1/2 cups vegetable oil |
2 cups sugar |
4 large eggs |
2 cups all-purpose flour |
2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
2 teaspoons ground cinnamon |
1/2 teaspoon all spice |
2 cups grated carrot |
1 (8 3/4-ounce) can crushed pineapple, drained |
1/2 cup chopped pecans |
cream cheese frosting |
yields 4 cups |
1 cup butter or margarine, softened |
1 (8-ounce) package cream cheese, softened |
1 (16-ounce) package powdered sugar, sifted |
1 teaspoon vanilla extract |
1 cup chopped pecans |
Directions:
1. 1) Grease bottom and sides of 3 (9-inch) round cake pans; line bottoms with wax paper, and grease and flour wax paper
2. 2) Beat first 3 ingredients at medium speed with an electric mixer until blended.
3. 3) Combine flour and next 5 ingredients; add to oil mixture, beating at low speed until blended. Stir in carrot, pineapple, and pecans. Pour batter into prepared cake pans.
4. 4) Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool completely on wire racks.
5. 5) Spread Cream Cheese frosting between layers and on top and sides of cake.
6. Frosting:
7. 1) Beat butter and cream cheese at medium speed with an electric mixer until blended. Gradually add powdered sugar and vanilla, beating well.
8. *After frosting Carrot cake sprinkle with the chopped Pecans
9. Yields 4 cups
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