Sharron's Carrot Cake
2 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 1/3 cup vegetable oil
4 eggs
2 cups grated carrots
1 20 ounce can crushed pineapple with juice
1 cup chopped, toasted pecans
Preheat oven to 350 degrees. Line two 9 inch cake pans with parchment paper and then spray pans with cooking spray.
In a large mixing bowl, combine the flour, sugar, baking soda, salt, cinnamon, oil and eggs. Mix on low until ingredients come together then increase speed to medium. Mix for 2 minutes.
Stir in grated carrots, pineapple and pecans.
Divide batter between the pans and bake for 45 minutes or until done.
Allow cake to cool in pans for 15 minutes then turn out of pans to cool completely.
Frosting for cake:
1 stick butter ~ softened
1 8-ounce package cream cheese ~ softened
1 teaspoon vanilla
2 - 3 cups powdered sugar
A little milk to thin frosting, if needed.
Frost cake between layers then frost remainder of cake.
The cast of characters.
Mix the dry ingredients.
Add the eggs and oil and mix well.
Mix well but don't overbeat.
Add the shredded carrots and
the pineapple. Juice and all!
I
like to line my pans with parchment paper...
AND spray with cooking
spray. You see here
I used three 8 inch pans instead of two 9 inch.
Either works.
Bake 'em up!
Now
for the frosting. Here's what you need.
Also..maybe a little milk. I
doubled my
frosting because I needed more between the
three layers. But
half this amount works great
if you're using two 9-inch pans.
Cream the butter and cream cheese
together ...then add the vanilla and the
powdered sugar, one cup at a time until smooth.
Then frost your cooled cake!
