Carrot Cake

Don’t have time to shred all those carrots, or don’t have fresh ones on hand? This recipe turns out a moist, spicy cake in little time with no mess, thanks to using baby food carrots instead. (From my recipe files.)

Difficulty: Easy

Servings: 8-12

Prep Time: 15-20 minutes   Cook Time: 40-45 minutes  

Ingredients

2 cups flour
1-1/2 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/8 tsp nutmeg
2 (6 ounce) jars of baby food carrots
8 oz crushed pineapple (drained)
2 cups sugar
1 cup vegetable oil
4 eggs
1/2 cup chopped nuts

Cream Cheese Frosting –
1/2 cup butter
1 (8 ounce) package cream cheese
1 teaspoon vanilla

Directions

Preheat oven to 350 degrees. Grease and flour a 9×13″ baking pan; set aside.

In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside. In another bowl, mix baby food carrots and pineapple; set aside.

In another large bowl, blend sugar and oil. Add eggs, 1 at a time, beating well after each addition. Add dry ingredients alternately with carrot-pineapple mixture; mix well. Stir in the nuts.

Pour batter into prepared pan. Bake 40-45 minutes. Cool; top with Cream Cheese Frosting (see below).

Frosting:
Cream together butter, cream cheese and vanilla. Gradually add the of box confectioners’ sugar. Beat
thoroughly. Add a few drops of milk if frosting seems too thick.

Categories: Cakes, Desserts

Submitted by: mrnglry on May 4, 2010