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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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A great alternative to regular Carrot cake. Ingredients:
2 cups flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon allspice |
1/2 teaspoon salt |
4 eggs |
2 cups sugar |
1 1/4 cups oil |
2 cups carrots, finely shredded |
1 (8 ounce) can crushed pineapple, drained |
1 cup walnuts, chopped |
4 ounces cream cheese |
1/4 cup butter |
1 tablespoon lemon juice |
2 1/2 cups confectioners' sugar |
Directions:
1. Sift dry ingredients together, set aside. Beat eggs lightly, then beat in sugar until thick. Stir in oil with a spatula, then add remaining ingredients. Stir until well mixed. Pour in a greased and floured 13x9x2 pan. Bake at 350*F for 55 minutes. Cool.
2. FROSTING: Combine all ingredients, beat until fluffy. After cake has cooled; frost.
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