Saturday, November 19, 2011

Carrot Gold Cake with Cream Cheese Frosting from Julie Cantrell

2 cups sifted flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon

2 cups sugar
1 1/2 cups canola oil
4 eggs
2 cups finely grated carrots
1 can crushed pineapple, drained
1/2 cup finely chopped nuts (optional)

Sift the first 5 ingredients together.
Then add the sugar and eggs (and oil) and mix well.
Blend in thoroughly the carrots, pineapple, and nuts.

This makes a large cake (9x13 or large bundt or 24 cup cakes?)
or the greased and floured 9" round cake pans.
Bake at 350 for 35 minutes for the layer cake, or 40-45 for the 9x13 pan.

Cream Cheese Frosting
1/2 cup butter
8 ounces cream cheese
1 pound confectioners sugar
1 tsp vanilla

Cream together in order named and us to ice the cooled cake.

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