Cake Recipes

Carrot Cake with Cream Cheese Frosting

It's a perfect for Easter or everyday dessert. The holiday would not be "right" without it. Sure, carrot cake is great year round but Easter without carrot cake would just be plain crazy.

~Ingredients:

-Carrot Cake:

4 Large Eggs.

2 Cups Granulated Sugar.

1 Cup Vegetable Oil.

2 Teaspoon Vanilla Extract.

20 oz Crushed Pineapple, drained well. (Reserve the juice).*

3 Cups Grated Carrots.**

2 Cups All Purpose Flour.

2 Teaspoon Cinnamon. 

1 Teaspoon Nutmeg.

2 Teaspoon Baking Powder.

1 Teaspoon Baking Soda.

1 Teaspoon Salt.

1/2 Cup Raisins. 

1 Cup Coconut Flakes.***

1/2 Cup Walnuts, chopped.

-Frosting: 

8 oz Cream Cheese, softened.

1/2 Cup Butter, softened.

4 Tablespoon Pineapple Juice (reserved from the crushed pineapples).****

6 Cups Powdered Sugar.

Green Food Coloring.

Orange Food Coloring.*****

~Directions:

Step 1: Preheat oven to 350 degrees Fahrenheit.

Step 2: Lightly grease a 9 inch baking pan. Dust with flour, set aside.

-Making the Cake:

Step 3: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon and nut meg. Set aside.

Step 4: In a large mixing bowl beat together the oil, sugar, eggs, and vanilla until blended.

Step 5: Add the dry ingredients to the wet ingredients and mix well.

Step 6: Stir in the drained pineapple, carrots, raisins, coconut and walnuts. 

Step 7: Pour the batter into the prepared cake pan and bake for 35 - 45 minutes, or until a toothpick inserted comes out with a few moist crumbs. 

Step 8: Cool completely before frosting.

-Making the Frosting: 

Step 9: Beat together the cream cheese, the butter and the pineapple juice until well blended.

Step 10: Slowly beat in powdered sugar.

Step 11: Reserve 1/8 cup of frosting in a separate bowl, add green food coloring and stir until the color is mixed in well with the frosting.