Carrot Cake

Printable recipe

Ingredients for 9x13 inch pan (for other shapes and sizes)

• 2 cup flour
• 2 tsp baking powder
• 1 1/2 tsp soda
• 1 tsp salt
• 1 tsp cinnamon
• 1 1/3 cup oil
• 4 eggs
• 2 cup grated carrots
• 1 cup chopped nuts
• 2 cup sugar
• 1 (8 1/2 oz) can crushed pineapple
• 1 tsp. Vanila extract

1. Sift together:
   2 cup flour
   2 tsp baking powder
   1 1/2 tsp soda
   1 tsp salt
   1 tsp cinnamon
     
2. Grate carrots and mix with 1 cup chopped nuts and 1 (8 1/2 oz) can crushed pineapple.
   
   
3. In a separate bowl, whip until pale:
   4 eggs
   2 cup sugar
   1 tsp. Vanila extract
   
    
4. Gradually fold in dry ingredients to egg mixture. Before the flour is completely incorporated, add carrots mixture.
   
   
5. Pour the batter into greased and floured 9X13X2"pan and bake at 350 for 40 minutes or a wooden pick emerges perfectly clean, when inserted in the center of the cake. When the cake is cool, spread the cream cheese frosting on the top.

• 8 oz. softened cream cheese
• 1/2 box powder sugar
• 1 tsp vanilla
  

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