Carrot Cake Recipe
- 2 cups sifted all-purpose flour
- 1/2 teaspoon salt
- 2 1/2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 cup vegetable oil
- 3 large eggs
- 1 1/2 teaspoons vanilla
- 2 cups grated carrots
- 1 to 2 cups chopped nuts
- 1 small can crushed pineapple
Preheat the oven to 325 degrees. Grease and flour a 10-inch tube pan.
Mix and sift all the dry ingredients together. Add the oil, eggs and vanilla to the dry ingredients; mix well. Add the carrots, nuts and pineapple; mix well. Pour into the prepared tube pan and bake for 1 hour and 15 minutes. When totally cool, turn out of the pan onto a cake platter and frost with cream cheese frosting.
Frosting
- 1- 8 ounce package cream cheese, at room temperature
- 1 teaspoon vanilla
- 1 pound confectioners' sugar
Cream the cream cheese and vanilla together. Add the confectioners' sugar, a little at a time, and beat until smooth and creamy. Spread on the tube cake.
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