Golden Carrot Cake
A sweet and moist traditional favorite.
Makes 12-16 servings.
2-1/2 cups all purpose flour
2 cups sugar
1 teaspoon salt
2 teaspoons baking soda
2-1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
4 eggs
1-1/2 cups vegetable oil
1 8 oz. can crushed pineapple (in its own juice)
2 cups shredded baby carrots
Cream Cheese Frosting (below)
Sliced almonds (1-2 cups) for garnish, if desired
Preheat oven to 350 F.
Grease and flour
three 8-in. round baking pans. In large mixing bowl, combine flour, sugar,
salt, baking soda, cinnamon and nutmeg. Add eggs, oil, pineapple (with
juice), and carrots. Beat at low speed until mixed. Pour batter into prepared pans. Bake
35-45 minutes or until toothpick inserted in center comes out clean. Cool cake
layers 10 minutes. Invert onto wire racks. Cool completely.
Cream Cheese Frosting:
2 8 oz. packages cream cheese, softened
2 Tablespoons milk
2 teaspoons vanilla
8 cups powdered sugar
Beat cream cheese in medium mixing bowl until smooth. Add
milk and vanilla and mix thoroughly. Gradually add powdered sugar. Beat until
smooth.
Position first
cake layer on cake plate. Fill layers and frost top and sides of cake with
Cream Cheese Frosting. Carefully push almonds into sides of cake, if desired.
Pipe frosting in decorative edge around top and bottom of cake, if desired.
|
