Carrot Cake With Creamy Supreme Frosting
Super easy
Cheap
This recipe was inspired by a famous one published by Pillsbury, but we added and deleted a few of the ingredients to make it our own (and better!)
Prep
Ingredients
For
15
Serving(s)
Cake
| 2 1/2 cups all purpose flour |
| 2 1/2 tsp baking soda |
| 1 tsp cinnamon, if desired |
| 1 tsp salt |
| 2 cups sugar |
| 1 cup oil |
| 2 tsp vanilla |
| 2 eggs |
| 2 cups shredded carrots |
| 8 oz can crushed pineapple, well drained |
| 1/2 cup raisins |
| 1/2 cup chopped nuts |
Creamy Supreme Frosting
| 8 oz cream cheese, softened |
| 2 1/2 cups powdered sugar |
| 6 tbsp margarine or butter, softened |
| 2 tsp vanilla |
| 1 cup coconut |
| 1/2 cup nuts |
Carrot Cake With Creamy Supreme Frosting Directions
- Heat oven to 350
- Grease and flour 13 x 9 in. pan.
- Lightly spoon flour into measuring Cup; level off.
- In medium bowl, combine flour, baking soda, salt and cinnamon.
- Set aside.
- In large bowl, combine sugar, oil, 2 tsp. vanilla , and eggs; beat well.
- Stir in flour mixture; mix well.
- Stir in carrots, pineapple, raisins, and ½ cup nuts.
- Pour into prepared pan.
- Bake at 350 for 50 to 60 minutes or until cake springs back when touched lightly in center.
- Cool completely
- In medium bowl , combine cream cheese, powdered sugar, margarine , and 2 tsp. vanilla; beat until smooth. Stir in coconut and ½ cup nuts.
- Spread over cooled cake.