Carrot cake is a sweet, spicy cake made with grated carrots. The carrots soften as they cook creating a moist, dense dessert. Carrots have a lot of natural sugar and have been added to desserts since medieval times.
Popular additions to this cake include nuts, raisins, pineapple, and coconut. The most popular topping is cream cheese frosting.
Carrot Cake Recipe
2 cups cake flour
2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups granulated sugar
1-1/2 cups vegetable oil
2 cups grated carrot
8 oz. can crushed pineapple, drained
1/2 cup chopped nuts, optional
1/2 cup butter or margarine
8 oz. package cream cheese, softened
1 teaspoon vanilla
1 lb. powdered sugar
Preheat oven to 350°F.
Grease three 9 inch cake pans (or a one 9×13 inch pan).
Sift flour, baking powder, soda, salt and cinnamon together. Set aside.
Beat eggs, then beat in sugar. Let rest 8-10 minutes.
Stir in oil, carrots, pineapple, and nuts.
Stir in dry ingredients until well mixed.
Pour into prepared pans.
Bake 35-40 minutes or until cake is done.
Cool in pans on wire racks 10 minutes, then turn onto wire racks to cool completely.
Make the frosting by creaming butter, cream cheese, and vanilla together.
Beat in powdered sugar. If frosting is too thick, thin with milk.