Associa Family Cookbook Volume III
|
245
1. Preheat oven to 350°F.
2. In a bowl, sift flour, baking powder, baking soda, cinnamon, and nutmeg.
3. In a separate bowl, combine sugar, oil, and eggs. Slowly add dry ingredients and mix until well
incorporated.
4. Stir the grated carrots, crushed pineapple, and chopped walnuts into the batter.
5. Pour into a greased and floured 9x12 baking dish or Bundt pan and bake for
45-60 minutes. Test with a toothpick for doneness.
6. For the frosting, cream the butter, cream cheese, and vanilla extract. Add
powdered sugar and mix.
7. Frost the cake after it has cooled completely.
2 cups flour
2 tsp baking powder
1½ tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
2 cups sugar
1 cup oil
4 eggs
2 cups carrots, grated
1 (8 oz) can crushed pineapple, drained well
½-¾ cup walnuts, chopped
¼ cup butter
8 oz cream cheese, room temperature
1 tsp vanilla extract
3 cups powdered sugar (more if needed)
ingredients
directions
Carrot Cake
S E R V E S 1 2
E L I Z A B E T H D . • A S S O C I A H . R . W . M A N A G E M E N T
DESSERTS
