KATHLEEN'S CARROT CAKE (TATE'S)

KATHLEEN'S CARROT CAKE (TATE'S) image

Categories Carrot

Number Of Ingredients 18

For the cake: 2 cups all-purpose flour
1 cup crushed, drained pineapple
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 tablespoon cinnamon
1¾ cups granulated sugar
1½ cups vegetable oil
½ teaspoon vanilla
4 large eggs
2 cups grated carrot
½ cup chopped pecans or walnuts (optional)
3 tablespoons pineapple juice (optional)
24 ounces cream cheese at room temperature
½ cup salted butter at room temperature
2 teaspoons vanilla
2½ to 3 cups confectioners sugar
3

Steps:

Directions:Preheat the oven to 350 F. Grease and flour, or line with waxed paper, 2 9" round cake pans.In a large bowl, stir together the flour, baking powder, baking soda, salt and cinnamon.In another large bowl, mix the sugar and oil. Beat in the eggs with an electric mixer. Stir in the carrots, nuts and pineapple. Stir in the flour mixture. Pour the batter into the prepared pans.Bake the cake for 45 minutes or until a cake tester or toothpick inserted into the center comes out clean. Remove the pans to a wire rack. Cool the cake for 15 minutes in the pans before removing them. Finish cooling the layers on the rack.Spread the cream cheese icing between the 9" layers and on the sides and top of the cake.Cream Cheese IcingDirections:In a large bowl, cream together the cream cheese and butter with an electric mixer. Add the vanilla and mix it in. Beat in the sugar. Scrape down the sides of the bowl and beat the mixture again. Add the pineapple juice and mix it well.The take away from testing:ProsThe cake is rightly sweetened.The cake is moist, tender and light.The icing brings in the right amount of sourness and highlights the pineapple flavor which is a compliment to the carrot flavor. It is also a good alternative to commonly used raisins .