Lannette's Best Carrot Cake |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Love this carrot cake . . . it's the best! Super moist and yummy! Ingredients:
3 cups flour |
2 cups sugar |
2 teaspoons baking soda |
2 teaspoons cinnamon |
2 teaspoons baking powder |
1 teaspoon salt |
4 eggs, well beaten |
2 teaspoons vanilla |
1 1/2 cups salad oil |
1 (20 ounce) can crushed pineapple, drained |
2 cups grated carrots |
1 cup chopped pecans (optional) |
Directions:
1. Preheat oven to 350°F Grease a 9x13 pan.
2. Sift together first 6 ingredients (all dry ingredients)
3. Add beaten eggs, vanilla and salad oil; beat till well blended.
4. Stir in the drained crushed pineapple, carrots and nuts
5. Pour into prepared baking pan and bake for 1 hour, or until a toothpick inserted toward middle of the cake comes out almost clean.
6. Frost cooled cake with CREAM CHEESE FROSTING: 1- 8 oz pkg. cream cheese, softened, 1/2 cup (1 cube) real butter, and about 1 to 1-1/2 cups of powdered sugar, or to taste. I like my cream cheese frosting just lightly sweetened!
7. Chill until frosting is set. Serve chilled.
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