This 14-Carat Carrot Cake is just like the cake that one of our local restaurants serves (they claim it’s the best in the United States).
No, there aren’t 14 carrots in it–only two, but this carrot cake with pineapple and pecans and a cream cheese frosting–worth every cent!
This recipe is the best! It is from a Junior League Cookbook.
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One of the best Carrot Cake Recipes I've ever tried!
- 2 cups flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 4 eggs
- 2 cups sugar
- 1 1/2 cups oil
- 2 cups grated raw carrots
- 1 8 ounce can crushed pineapple in juice, drained
- 1/2 cup chopped nuts walnuts or pecans
- 1/2 cup butter or margarine
- 1 8-ounce package cream cheese softened
- 1 teaspoon vanilla
- 1 lb confectioners' sugar sifted
- Preheat oven to 350°F.
Sift together the flour, baking powder, soda, salt, and cinnamon.
In mixing bowl, beat the eggs and add sugar. Let stand until sugar dissolves, about 10 minutes. Stir in the oil, carrots, drained pineapple, and nuts. Stir in the dry ingredients and beat until well blended--3 minutes or so with a blender.
Turn into 3 greased and floured 9-inch round cake pans or one 13-x-9 inch pan.
Bake at 350°F for 35 to 40 minutes or until the cake springs back when lightly touched.
Cool in the pans about 10 minutes, then turn onto wire racks to cool completely before frosting.
Frosting: Combine the butter, cream cheese, and vanilla in a large bowl and beat until well blended. Add the powdered sugar gradually, beating vigorously.
- If frosting is too thick, thin with a few drops of milk to spreading consistency.
Enjoy!
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Recipe based on one by Sharlene~W
Photo by May I Have That Recipe