Carrot Cake

Name: Carrot Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 2 teaspoons baking soda; 118 milliliters butter; 432 grams crushed pineapple, drained; 2 larges carrots, grated; 2 teaspoons cinnamon; 454 grams pkgs. cream cheese, softened; 4 eggs; 710 milliliters all-purpose flour; 237 milliliters chopped nuts; 355 milliliters chopped nuts; 907 grams pkgs. powdered sugar, sifted; 1 teaspoon salt; 591 milliliters sugar; 1 teaspoon vanilla extract; 2 teaspoons vanilla extract; 355 milliliters vegetable oil

Carrot Cake is a vegetarian recipe with 16 servings. One serving contains 764 calories, 10g of protein, and 30g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. It is perfect for Easter. Head to the store and pick up nuts, carrots, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Stir together first 5 ingredients in a medium bowl. Beat eggs and next 3 ingredients in a large mixing bowl at medium speed with an electric mixer until smooth.

Ingredients you will need

Egg

Equipment you will use

Hand Mixer

Mixing Bowl

Add flour mixture, beating at low speed until blended. Fold in carrots, pineapple and nuts.

Ingredients you will need

Pineapple

Carrot

All Purpose Flour

Nuts

Pour batter into 3 greased and floured 9" round cake pans.

Bake at 350 for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes.

Equipment you will use

Toothpicks

Oven

Remove from pans and cool completely on wire racks.

Frosting: Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla and nuts. Makes 6 3/4 cups.

Ingredients you will need

Powdered Sugar