Monday, April 5, 2010

Best Every Carrot Cake

I have been making this carrot cake for over 15 years; I received this recipe in an advisement for a cookbook all those years ago. I love the pineapple in the cake and I sometimes add raisins to the batter. I know that there is a lot of oil in the recipe but it makes the cake so moist.

Best Every Carrot Cake
1 ½ cups corn oil
1 ¾ cups sugar
3 eggs
2 cups flour
2 teaspoons baking soda
½ teaspoon salt
3 teaspoons cinnamon
1 teaspoon ground cloves
2 cups peeled and grated carrots
1 cup chopped walnuts
1 can (8 oz.) crushed pineapple

Beat together corn oil, sugar and eggs until well combined. In a small bowl sift together flour, baking soda, salt, cinnamon and cloves. Add to egg mixture, mixing well. Add carrots, walnuts and pineapple to mixture. Blend to mix well. Pour batter into 3 greased 9 – inch pans. Bake at 350⁰ for 35 minutes or until a tooth pick inserted in center comes out clean. Cool on wire rack. When cool frost with cream cheese frosting.

Cream Cheese Frosting: Cream together 2 (8 oz.) packages of cream cheese, ½ cup butter; add 2 cups powder sugar and 1 teaspoon vanilla extract, blending well about 3 minutes.Pin It

1 comment:

Brandy said...

That sure was yummy :)