Carrot Cake Recipe
This carrot cake recipe goes perfectly with a nice cup of tea or coffee on a sunny afternoon.
This is actually the first cake recipe posted on Easy Recipes Online. A cake recipe might sound hard, but it's really not that complicated as long as you gather all your ingredients first.
Try this carrot cake recipe, you won't regret it!
By Susan Nguyen
Total time: 1h 30min (30 min preparation and 1 hour baking)
Cake ingredients (for 8" by 8" tray):
1 cup flour
2/3 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup sugar
2/3 cup oil
1/2 cup drained, crushed pineapple
1/2 cup raisins and/or chopped nuts
1 cup grated carrots
2 oz cream cheese (1/2 of a small package) at room temperature
1/4 cup butter or margarine at room temperature
1 cup icing sugar
1/2 teaspoon vanilla
Part 1 (20 min)
Preheat oven to 350°F (1). The creamcheese and butter/margarine (for the frosting) should be taken out of the fridge to be warmed up to room temperature. Prepare a 8” by 8” square pan by greasing with shortening, oil, butter or a non-stick cooking spray (2). Peel the carrots (3) and then grate them (4) until you have one cup. Combine flour, baking soda, baking powder, salt and cinnamon in a large bowl (5). Add sugar, oil and eggs to dry ingredients and beat hard by hand for 1 min (6).
Part 2 (60 to 70 min)
Drain the pineapple in a colander (1). Add carrots, pineapple and raisins/nuts and beat to mix (2). The batter should be moist. Pour batter into the prepared pan (3). Bake for 30-35 minutes (4), your fingerprint should not remain if you gently touch the centre. Cool the cake on a rack or some coasters for 20 to 30 min (5). While the cake cools, prepare and then spread the frosting (see below) (6).
The cream cheese and butter/margarine should be at room temperature now (1). Beat all ingredients in a medium-sized bowl until smooth (2). Note: you may get chunks... simply keep beating it. Spread on the cooled cake (3).
Cut out a piece and enjoy with a cup of tea or coffee.
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