April 8, 2007
Easy Carrot Cake with Cream Cheese Frosting
All was not lost. Vicky had said she was going to be in the office again this Monday and coincedently I had decided to make another carrot cake for dessert for a big Easter dinner I was making. So, I saved a piece just for her. I think the first cake a made was actually better but at least she got her carrot cake! I hope you had a great birthday!
Yield: about 16 servings
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
4 large eggs, at room temperature
1/2 cup frozen pineapple-orange juice concentrate
1 cup vegetable oil
2 cups grated carrots (avoid mini carrots, normal sized carrots have more flavor)
1 81/2-ounce can crushed pineapple in juice, well drained
1/2 cup of chopped walnuts (optional)
1 1/2 8-ounce packages cream cheese, about 10 minutes out of the fridge
1/2 cup unsalted butter, room temperature but still solid
2 cups powdered sugar
1/4 cup frozen pineapple-orange juice concentrate
Preheat oven to 350F. Grease 13 x 9 x 2 inch cake pan.
Combine flour, baking powder, ground cinnamon, baking soda and salt. Add oil and mix until combined. Add the eggs one at a time and mix. Add carrots, nuts and vanilla, mixing thoroughly.
Pour into prepared pan.
Bake for 25-30 minutes, until a toothpick in the center comes out clean. Cool in pan completely
Cream Cheese Frosting
Beat together cream cheese and butter until smooth and gradually add pineapple-orange concentrate.
Add powdered sugar and beat on high until well combined. Scrape down mixer and bowl a few times. Do not refrigerate until the cake is frosted. (Makes it much easier to spread).