Cake Recipes
Carrot Cake Supreme
Loaded with carrots, crushed pineapple and pecans or walnuts!
Ingredients
Cake
- 3 cups grated carrots
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 eggs
- 1 1/2 cups vegetable oil
- 1 1/4 teaspoons vanilla extract
- 1 (8 ounce) can crushed pineapple with juice
- 3/4 cup chopped pecans or walnuts
Cream Cheese Frosting
- 3 1/2 cups confectioners' sugar
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 1 1/4 teaspoons vanilla extract
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Heat oven to 350 degrees F. Grease and flour a 9 x 13 inch rectangular pan or a 12 inch (3 inch deep) round pan.
Cake
- Combine grated carrots, flour, white sugar, baking soda, baking powder, salt and ground cinnamon.
- Stir in eggs, oil (this cake is VERY moist), vanilla extract, pineapple and nuts. Mix well.
- Spoon batter into prepared pan.
- Bake for 30 minutes or until done.
- Let cool.
- Frost with Cream Cheese Frosting.
Cream Cheese Frosting
- Combine confectioners' sugar, cream cheese, butter and vanilla extract. Frost the cool cake and decorate top with chopped nuts, if desired.
Notes
I always bake mine in the 12-inch round pan instead of the 13 x 9 inch pan.