Carrot Cake with Cream Cheese Frosting
Moist and full of texture, this cake stands apart from the crowd.
Ingredients
Dry Ingredients
- 2 1/2 cups flour
- 1 tsp cinnamon
- 1 tsp salt
- 2 tsp baking soda
Wet Ingredients
- 2 cups sugar
- 1 cup oil
- 3 eggs
- 2 tsp vanilla
Goodies
- 2 1/2 cups carrots shredded
- 1/2 cup raisins
- 8 oz canned crushed pineapple loosely drained
- 1 cup walnuts coursely chopped
Frosting
- 8 oz cream cheese softened
- 2 1/2 cups powdered sugar sifted
- 2 tbsp lemon zest
- 1 tbsp lemon juice
- 1 tsp vanilla
Instructions
- Preheat oven to 350 degrees.
- Grease well a 10 inch tube pan or bundt pan and set aside.
- Sift dry ingredients together and set aside.
- Beat wet ingredients for 2minutes on medium speed.
- Add dry ingredients and mix just until blended.
- Blend goodies into batter with a spoon.
- Pour into pan and bake for 60-65 minutes, or until knife comes out clean.
- Let cool in pan for 10 minutes, transfer to plate to finish cooling.
Frosting
- Beat together frosting ingredients and frost cake.