Best Carrot Cake With Cream Cheese Frosting…..
Angie's Pantry
Angie's Pantry
  • Rate this recipe!
  • Your rating
Overall rating 0 (0 ratings)
88

Ingredients

  • 14 oz can of sliced carrots and omitted crushed pineapple. I added finely shredded carrots and a small amount of raisins. Feel free to add finely chopped nuts and more raisins if you wish. Simply irresistible!
  • 2 1/2 dozen The upside to cupcakes is they take less than half the time to bake and much less time to cool. They’re easy to serve, and they’re the perfect portion. Top with sprinkles, who doesn’t love sprinkles???
  • 2 1/4 cup all purpose flour
  • 1 3/4 cup sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 cup raisins (optional)
  • 1/4 cup finely chopped walnuts (optional)
  • 1-14 ounce can pureed carrots or
  • pureed carrots
  • 14 ounces carrot baby food
  • 1 cup oil
  • 4 eggs
  • 1 large carrot, peeled and finely grated (3/4 to 1 cup)
  • 9 x 13″ baking pan. In medium size bowl combine all dry ingredients, raisins and nuts if you’re using.
  • In
  • dry
  • 30-35 minutes. For the 9 x 13″ bake for 45 minutes. For cupcakes, spray the paper liners with cooking spray and bake for 18-20 minutes. Test for doneness with a toothpick. Cool completely.
  • 1 8 ounce softened cream cheese
  • 4 ounces softened butter (one stick)
  • 1 teaspoon vanilla
  • 3 cups powdered sugar

Instructions

Comments

Log in or Register to write a comment.

Write a comment...