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Recipe Source: cdkitchen.com
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Carrot Cake Without Pineapple But With Cream Cheese Frosting
Category: Desserts
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Serves/Makes: 12
Ready in: 1-2 hrs
- 2 cups sugar
- 1 1/2 cup vegetable oil
- 4 eggs, well beaten
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 2 cups flour
- 1 cup chopped pecans
- 3 cups grated carrots
***Cream Cheese Frosting***
- 1 box (16 ounce size) confectioner's sugar
- 8 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 teaspoon lemon extract
Preheat oven to 325 degrees F. Grease and flour 3 layer pans or 1 bundt pan. Mix sugar and oil together. Add eggs and mix well. Combine dry ingredients and stir in. Mix until smooth. Add pecans and carrots. Pour into pan(s). Bake at 325 degrees F for 30 minutes for layers, 1 hour for bundt pan. Cake is done when a knife inserted near the center comes out clean. Frost when completely cool. For Cream Cheese Frosting: Blend all ingredients well and spread on cool cake.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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