In honor of January's birthday, here is her favorite cake that she is lucky to get once a year!
2 cups carrots, shredded
1 can crushed pineapple, drained
3/4 cup oil
1 1/2 cups sugar
3 eggs
2 t. cinnamon
1 t. nutmeg
1 1/2 cups flour
1 1/2 t. baking soda
1/2 t. salt
Combine carrots, pineapple, oil and sugar. Add eggs, cinnamon and nutmeg. Beat thoroughly. Add flour, baking soda and salt and mix well. Pour into a greased 9x13" pan and bake at 375 degrees for 30 minutes (until a toothpick inserted in center comes out clean.) You can also do two round cake pans, bake for about 20 minutes before checking. Let cool; frost with cream cheese frosting.
Cream Cheese Frosting
1 cup butter, softened
1 8oz. package cream cheese, softened
1 t. vanilla
1/4 cup milk
2 lbs. powdered sugar
Beat butter and cream cheese with an electric mixer until light and fluffy (about 5 minutes!) Add vanilla and milk until well combined. Add powdered sugar. If frosting is too stiff, add milk a few drops at a time until the right consistency. If frosting is too thin, add more powdered sugar. This is the prefect amount of frosting for 1 cake in Stratton land, but many of you may find you have left overs. (This is great frosting for Homemade Oreos.....its on the blog)
Sunday, July 29, 2007
Carrot Cake with Cream Cheese Frosting
tabs:
carrot cake,
dessert,
frosting,
mel
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