The Absolute Best Carrot Cake
Leo Biette-TimmonsSandi's Carrot Cake
There's no carrot cake like a Sandi carrot cake! I LOVE this cake, and am so happy I got to learn how to make it with the legend. It's pretty darn simple, I feel like I spice my carrot cake up way more, and include dates and/or raisins!
This is a pretty unbeatable cake, it was AMAZING fresh, but is still absolutely phenomenal at room temp or right out of the fridhe!
Ingredients
- 2 cups all purpose flour
- 2 cups sugar
- 1 1/2 cups oil
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 16oz grated carrots
- 1 cup chopped pecans
- 1 small can crushed pineapple
- 4 eggs
Recipe
Directions:
- Sift together the flour and sugar, baking soda, baking powder, cinnamon and salt.
- Mix in the oil. Add the eggs one at a time and mix well after each addition.
- Add the carrots, nuts and pineapple.
- Pour into 2 9" round cake pans or in a tube pan or a bundt pan that has been greased and floured.
- Bake in a 350 degree oven for 45 minutes for the round cake pans and 1 hour for the tube pan or the bundt pan.
For the Frosting:
- 8oz softened cream cheese
- 1 stick softened butter
- 1 pound confectioners sugar
- 2 teaspoons vanilla
Beat all ingredients together until it turns white (it will start out as a pale yellow). Spread the icing evenly between the layers and on top of the cake.
No nutrition facts available