2 cups flour
1 cup sugar
1 1/2 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
4 eggs
2 cups grated raw carrots
3/4 cup vegetable oil
1 8oz can crushed pineapple, including juice
1/2 cup chopped nuts
Frosting:
1/2 stick butter, softened
4 oz cream cheese, softened
1/2 box confectioner's sugar
1 tsp vanilla Preheat oven to 350°F. In medium bowl mix dry ingredients: flour, sugar, baking soda, baking powder, salt and cinnamon. Set aside. In large bowl mix eggs, carrots, oil and crushed pineapple. Add dry ingredient mixture to egg mixture. Stir in nuts.
Pour batter into greased pans, either (2) 9 inch layer pans, or (1) 9x13 inch pan and bake for 35-40 minutes. (Or 24 cupcakes for 30 minutes.) Cool on wire rack.
Prepare frosting and frost when cool.
Total cooking/preparation time: Moderate
Cookbook Section: Desserts / ID: 20
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