Carrot Cake

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Prep:

I have changed this adopted recipe quite a bit. Originally, it called for all whole wheat flour, and that sounded really heavy for the cake. I added nutmeg and cloves, and when the batter was extremely thick, I added the can of crushed pineapple, because I like pineapple in cheesecake. I have also added a frosting. My DIL, who loves carrot cake, loved this cake.

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Ingredients [?]

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  • add   2 tablespoons butter
  • add   1 cup whole-wheat flour
  • add   1 teaspoon baking soda
  • add   1 teaspoon vanilla
  • add   1 lb powdered sugar
  • add   1 teaspoon baking powder
  • add   3 cups carrots
  • add   1/3 cup dry milk
  • add   2 teaspoons cinnamon
  • add   1 cup brown sugar
  • add   1 teaspoon salt
  • add   1 teaspoon vanilla extract
  • add   1/4 teaspoon ground cloves
  • add   1 cup all-purpose flour
  • add   1/4 teaspoon ground nutmeg
  • add   1 cup oil
  • add   3 ounces cream cheese
  • add   1 cup sugar
  • add   1 (10 ounce) can crushed pineapple with juice
  • add   1 cup walnuts
  • add   4 eggs

Instructions

  1. In large bowl, blend oil and sugars on low until well mixed.
  2. Add vanilla.
  3. Beat in eggs, one at a time, blending well after each addition.
  4. Stir together dry ingredients and add to egg mixture until well blended.
  5. Stir in walnuts, carrots and pineapple by hand.
  6. Pour batter into well greased and floured 10" tube pan or Bundt pan.
  7. Bake at 350 degrees Fahrenheit for 50-60 minutes.
  8. Cool in pan, then top with cream cheese frosting, directions below.
  9. FROSTING:Cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk.
  10. Beat at high speed of electric mixer until light and fluffy.