It was delicious. Right down to the sweet, carroty end.
It's was pretty hot, so the frosting was very creamy. I tried to stir it long enough to get it fluffier, but I think it was too busy melting.
Carrot Cake
Ingredients
- 1 1/2 c. Sugar
- 1 c. Vegetable oil
- 3 large eggs
- 2 c. flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp vanilla
- 1/2 tsp salt
- 3 c. shredded carrots (about 5-6 large)
- 18oz can or 1 c. chopped or crushed pineapple
- 1/2 c.- 1 c. golden raisins
Heat oven to 350. Grease bottom and sides of 13 x 9 or 2 round (8") pans and lightly flour.
Beat sugar, oil, and eggs in a large bowl with mixer on low speed about 30 seconds or until well blended. Add remaining ingredients except carrots, pineapples and raisins. Beat on low speed for 1 minute. Stir in carrots, pineapples and raisins. Pour into pan(s)
Bake 13 x 9 for 40-45 minutes, rounds for 30-35 or until toothpick comes out clean. Cool in pan or on wire rack. Frost and store covered in fridge.
Cream Cheese
Ingredients
- 1 pkg (8oz) Cream cheese, softened
- 1/4 c. butter or stick margarine
- 2-3 tsp milk
- 1 tsp vanilla
- 4 c. powdered sugar
Beat cream cheese, butter, milk and vanilla until smooth. Gradually beat in powdered sugar 1 cup at a time, on low speed until smooth.
P.S. Sorry my pictures have a pixely haze. It's because I used the video camera instead of a regular one.
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