CARROT CAKE NO PINEAPPLE

CARROT CAKE no pineapple image

Provided by Noreen Barbe

Categories Cakes

Time 40m

Number Of Ingredients 9

Previous Next

2 c flour
2 tsp baking soda
2 tsp cinnamon
pinch salt
3 c carrots grated to which you add the brown sugar
2 c brown sugar, lightly packed and let stand with the carrots for 30 minutes
1 1/4 c vegetable oil
4 large whole eggs
2 tsp vanilla

Steps:

1. SHRED THE CARROTS AND LET STAND WITH THE BROWN SUGAR FOR 30 MINUTES. PREPARE PANS.... THIS IS A LARGE CAKE OR 2 - 8 INCH LAYER CAKE PANS BAKE 350 FOR 35 - 40 MINUTES.
2. MIX THE DRY INGREDIENTS TOGETHER KEEP THE JUICE FROM THE CARROTS,BROWN SUGAR ADDING; OIL, EGGS, AND CARROTS TOGETHER
3. BLEND WELL AND FILL PREPARED PANS. BAKE 350 FOR 35= 40 MINUTES OR UNTIL CAKE IS DONE
4. ICING: 8 oz cream cheese 1/2 cup BUTTER 1 POUND OR 16 OUNCES ICING SUGAR 1 TEAS VANILLA 1 TEAS ORANGE JUICE 1 CUP FINELY CHOPPED PECANS (OPTIONAL)
5. BLEND CHEESE AND BUTTER SLOWLY ADD SUGAR, VANILLA ORANGE JUICE AND NUTS IF USING. I USE MY FOOD PROCESSOR FOR THIS STEP. FROST CAKE WHEN COOLED.
6. THIS IS A LARGE CAKE AND CAN BE EASILY HALVED OR FREEZE ONE CAKE AS DESIRED