Carrot Cake Recipe

Posted on May 9 2014 - 10:27am by Aubrey

Screen shot 2014-05-08 at 10.28.15 AM

Carrot Cake

3 cups flour
2 cups sugar
2 tsp baking soda
1 tsp cinnamon
2 tsp vanilla flavoring
½ tsp salt
2 cups grated carrots
1½ cups Crisco oil
1½ cups walnuts
Small can crushed pineapples
3 eggs

Mix ingredients until well blended. Grease tube pan and shake with flour. Bake on 350 degrees in tube pan for 1 hour. To test if cake is completely done, take a toothpick or skewer stick and stick in the top of the cake pan. If it comes out smooth, cake is done. If it is a little gooey, cook an additional 15 minutes and repeat the test.

Remove cake from oven and let cool in tube pan for 1 hour. Take knife around the side of the pan and remove the cake from the pan. Put on plate and let sit overnight to cool.

Cream Cheese Icing
1 stick real butter softened
1 box confectioner’s sugar
8 oz of cream cheese softened
1 tsp vanilla

Mix butter, cream cheese and vanilla by hand. Slowly add confectioner’s sugar and mix. Keep adding confectioner’s sugar and mixing until the icing is smooth and you have no more sugar left.

Frost the cake and add whole walnuts to the top of the cake

This “Carrot Cake” recipe comes courtesy of Chef Courtney