Carrot Cake With Cream Cheese Frosting

Course : Cakes
Serves: 16
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Ingredients:

2 Cups flour
1 Teaspoon baking powder
1 Teaspoon baking soda
1/2 Teaspoon salt
2 Teaspoons ground cinnamon
8 ounce unsweetened crushed pineapple -- undrained
2 large eggs
3/4 Cup plus
2 Tablespoons sugar
1/4 Cup vegetable oil
3/4 Cup buttermilk
2 Teaspoons vanilla extract
2 Cups shredded carrots
1 spray vegetable cooking spray
8 ounce lt. process cream cheese product
 

Preparation / Directions:

Combine first 5 ingredients in a medium bowl, stirring well. Set aside. Drain pineapple, reserving 1 tablespoon plus 2 teaspoonfuls juice. Set pineapple and juice aside. Beat eggs in a large bowl at high speed of an electric mixer 5 minutes or until light and fluffy. Beat in sugar, oil, buttermilk, and vanilla. Gently stir in flour mixture, reserved pineapple, and shredded carrot. Pour batter into a 13x9x2-inch baking pan that has been coated with cooking spray. Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan. Beat cream cheese and reserved pineapple juice in a small bowl at high speed of an electric mixer until light and fluffy. Spread over cooled cake, and cut into squares.


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