Irene’s Tropical Carrot Cake
By Yankee Magazine|Nov 08 2007|
Carrot cake par excellence. Crushed pineapple makes this a moist cake, complemented by a lemon-flavored cream cheese frosting.
Yield
Serves 10-12.
Ingredients
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon salt
4 eggs
2 cups sugar
1-1/4 cups oil
2 cups finely shredded carrots (about 6 medium size)
1 can (8 ounces) crushed pineapple, with liquid pressed out thoroughly
1 cup chopped walnuts
Cream Cheese Frosting (recipe follows)
Instructions
Sift dry ingredients together and set aside. Beat eggs lightly in a large mixing bowl. Gradually beat in sugar until the mixture is thick and lemon-colored. With a rubber spatula, gradually stir in the oil. Add dry ingredients, shredded carrots, pineapple, and walnuts and stir until well mixed. Turn into a greased and floured 13×9-inch pan. Bake at 350 degrees F for 55 to 60 minutes, or until done. Cool on rack, and frost when thoroughly cool with Cream Cheese Frosting
Cream Cheese Frosting
Ingredients
4 ounces cream cheese, at room temperature
1/4 cup butter or margarine, at room temperature
1 tablespoon lemon juice, strained
2-1/2 cups sifted confectioners sugar
Instructions
Combine all ingredients, and beat until fluffy. Spread onto cooled cake.
This is the best carrot cake recipe I have ever used! I add 1 cup of raisins.