Lenora’s Carrot Cake

From Lenora O’Connor

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1-1⁄2 teaspoons baking soda
  • 1⁄4 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups sugar
  • 1⁄2 cup cooking oil
  • 4 eggs
  • 2 cups finely grated carrots
  • 1 20-ounce can crushed pineapple, well drained
  • 1⁄2 cup chopped nuts

For the frosting:

Cream Cheese Frosting

  • 1 stick butter
  • 1 8-ounce package cream cheese
  • 1 teaspoon vanilla
  • Dash salt
  • 1 pound powdered sugar
  • Lemon juice or orange juice

Sift together flour, baking powder, soda, salt, and cinnamon. Mix sugar, oil, and eggs. Add flour mixture, and then carrots, pineapple, and nuts. Bake at 350° for 35 to 40 minutes. Works best in 3 layers. Cook and frost with Cream Cheese Frosting. May be made ahead and kept in covered plastic container. It also freezes well.

For the frosting:

When softened, beat butter and cream cheese together. Add vanilla, salt, and powdered sugar gradually. Thin to desired consistency with lemon or orange juice.

 

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Lauren’s Carrot Cake

Ingredients
Cake
1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups Gold Medal™ all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped walnuts

Cream Cheese Frosting
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Nutmeg, if desired

Steps
1 Heat oven to 350°F. Grease bottom and sides of one 13×9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).

2 Bake 13×9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

3 In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13×9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.