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Classic Carrot Cake
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By Cheri Sicard
Posted July 23rd, 2007
Servings: 10
Author Notes: A reader emailed asking for a recipe for a classic carrot cake with cream cheese frosting. Here's what we came up with. Enjoy!
Ingredients: Cake:
2 3/4 cups grated carrots
1 cup pured pineapple
2 1/4 cups flour or cake flour
1 1/2 cups sugar
1/2 cup brown sugar
1 teaspoon baking powder
1 1/4 teaspoons baking soda
4 eggs
1 cup vegetable oil
2 teaspoons cinnamon
1/4 teaspoons ground cloves
1/4 teaspoons salt

Optional Add Ins:
1/2 cup nuts and/or raisins

Frosting:
16 ounces cream cheese
5 cups confectioner's sugar
2 teaspoons vanilla extract
Instructions: Pre-heat oven to 350°F. Grease and flour two 9 inch cake pans.

Mix dry ingredients together in a large bowl. Blend in oil then beat in eggs 1 at a time. Stir in pineapple purée and carrots and mix until well Blended. Pour into the two Greased pans and bake for about 30 minutes or until a cake tester comes out clean. Remove cakes from oven and allow them to set for 3-5 minutes. Remove from pans and cool completely on a wire rack before frosting.

Beat cream cheese until light and fluffy. beat in vanilla. Gradually beat in confectioner's sugar. Frost cake when it is completely cooled.



 

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