National Carrot Cake Day
Carrot Cake with Cream Cheese Frosting
From Seth Stempson
3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon ground cinnamon
1 1/4 cups vegetable oil
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
Cream Cheese Frosting:
1 1/2 cups confectioners’ sugar
1 (8 ounce) package cream cheese
1/2 cup butter
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
- Preheat oven to 350 degrees. Grease and flour a 9×13 inch pan.
- In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Pour batter into prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To Make Frosting: In a medium bowl, combine confectioners’ sugar, cream cheese, butter, and vanilla. Beat until smooth. Spread on cooled cake.