carrot cake by
I use less sugar in the icing (about half recommended) because I don't like a frosting that is too sweet.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teasp baking powder
1 teasp salt
1/2 teasp baking soda
1/2 teasp cinnamon
1/2 teasp ginger
1/2 teasp nutmeg
1 cup cooked, mashed carrots, room temperature
3/4 cup vegetable oil
1 (8 1/2-ounce) can crushed pineapple, drained
3 eggs
1 tablesp hot water
1/2 cup chopped walnuts
1/4 cup raisins
for icing-
8 oz cream cheese
1/2 cup butter, softened
1 pound powdered sugar
Instructions
Mix flour, sugar, baking powder, salt, baking soda,cinnamon, ginger and nutmeg in large bowl. Combine carrots, oil, pineapple, eggs and water; stir into dry ingredients, mixing until smooth. Stir in walnuts and raisins. Pour into greased and floured 9-inch cake pan. Bake at 350 degrees for 45 minutes or until cake springs back when lightly touched. Remove from pan and cool completely.
Cream cheese icing-
Beat cream cheese and butter until fluffy. Gradually add sugar to desired consistency.
Cream cheese icing-
Beat cream cheese and butter until fluffy. Gradually add sugar to desired consistency.