Since we're in Colorado just a few days before our niece's birthday, we get to help her celebrate for the first time in many years. Lots of surprises, including our favorite carrot cake. Found this recipe online at Cooks.com, but it was originally published in The Farm Journal Cookbook.
| 14 CARAT (CARROT) CAKE | |
2 c. flour 2 tsp. baking powder 1 1/2 tsp. baking soda 1 tsp. salt 2 tsp. cinnamon 2 c. sugar 1 1/2 c. oil 4 eggs, beaten 2 c. grated carrots 1 (8 1/2 oz.) can crushed pineapple, drained 1 c. chopped walnuts CREAM CHEESE FROSTING: 1/2 c. softened butter 1 (8 oz.) pkg. cream cheese, softened 1 tsp. vanilla 1 lb. powdered sugar Mix first 5 ingredients in large bowl. Add sugar, oil and egg; mix well. Add carrots, pineapple and nuts. Pour into 9 x 13 inch greased and floured pan. Cool in pan for a few minutes and turn onto rack. Beat butter and cream cheese. Add vanilla and confectioners' sugar. Mix well. Frost cake. Iced cake should be refrigerated. | |
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