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Fabulous Carrot Cake

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Carrot cake became newly popular in the 60's, but it's been around since pioneer days. And no wonder - it's great for snacking, for company, with or without frosting, any time, any way. Here's an easy one that comes out moist and rich. The frosting is a super traditional cream cheese topping, but the cake is just as yummy served plain!

Serves: 20

Cooking Time: 50 min

What You'll Need:
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3/4 pound (3 sticks) butter, softened, divided
  • 1 cup firmly packed brown sugar
  • 1 cup granulated sugar
  • 4 eggs
  • 1 (20-ounce) can crushed pineapple in heavy syrup, drained well
  • 1 pound carrots, shredded
  • 1 cup raisins
  • 2 teaspoons vanilla extract
  • 1 (8-ounce) package cream cheese, softened
  • 1 teaspoon fresh grated lemon peel
  • 1 tablespoon lemon juice
  • 1 1/2 cups sifted confectioners' sugar
What To Do:
  1. Preheat oven to 350 degrees F. Grease and flour a 9- x 13-inch baking pan. 
     
  2. In a large bowl, combine flour, baking soda, cinnamon, ginger, and salt. 
     
  3. In another large bowl, cream 2 sticks butter and sugars until light and fluffy. Beat in eggs, one at a time. Beat in pineapple, carrots, raisins, and vanilla extract. Gradually beat in flour mixture until well blended. Pour into prepared baking pan.
     
  4. Bake 50 to 60 minutes, or until toothpick inserted in center comes out clean. Let cool completely in pan. 
     
  5. To make frosting, in a large bowl, beat together cream cheese and remaining 1 stick butter until light and fluffy. Beat in lemon zest and lemon juice. Gradually beat in confectioners' sugar until smooth. Spread over cooled cake.
Notes

If you liked this recipe, be sure to check out our free eBook, Classic Cakes: 24 Easy Cake Recipes to Enjoy Year-Round!

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