Delicious Carrot Cake and Cream Cheese Frosting

Delicious Carrot Cake and Cream Cheese Frosting

     This Delicious Carrot Cake and Cream Cheese Frosting will definitely impress your guests!                                              

Delicious Carrot Cake!

  Preheatoven to 350º

2 – 1/2 cups all-purpose flour      

3/4 cup packed light brown sugar

1 cup vegetable oil

1 Tblsp. vanilla extract

3 cups lightly packed shredded carrots

1 cup chopped walnuts

3/4 cup golden raisins

1 can (8 – 1/2 oz) crushed pineapple in juice

2 tsp baking soda

2 tsp ground cinnamon

1 tsp baking powder

1 tsp salt

1/2 tsp ground nutmeg

4 large eggs

1 cup granulated sugar

 

   Line the bottom of two round 9-inch cake pans with parchment paper. Set aside.

In a medium bowl, combine flour, baking soda, cinnamon, baking powder, salt, and nutmeg.

   In a large bowl, with the mixer, beat eggs until blended.  Gradually add sugar, then brown sugar; beat 2 minutes, frequently scraping the bowl with rubber spatula.

 Beat in oil and vanilla. Reduce speed to low; add flour mixture and beat about 1 minute, until smooth, frequently scraping the bowl.

   Fold in carrots, walnuts, raisins and pineapple with juice.

   Pour batter into pans. Bake for about 40 minutes, until a toothpick inserted in center of the cake, comes out clean, with a few moist crumbs attached.  Cool cake completely before frosting with Cream Cheese Frosting, (recipe below).

Cream Cheese Frosting

8 oz cream cheese, softened

8 Tblsp. unsalted butter softened

4 cups powdered sugar

2 tsp vanilla

   In a large bowl, with mixer on low speed, blend the butter and cream cheese together.  

Whip for 8 minutes.

 Add the powdered sugar a cup at a time until blended.

 Add the vanilla and blend, then increase speed to medium.

 Beat 1 minute, or until smooth and fluffy.

 

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Delicious Carrot Cake and Cream Cheese Frosting
Delicious Carrot cake on MyHumbleHomeandGarden.com
Course Dessert
Servings
Ingredients
Carrot Cake - Moist Delicious!
Cream Cheese Frosting
Course Dessert
Servings
Ingredients
Carrot Cake - Moist Delicious!
Cream Cheese Frosting
Delicious Carrot cake on MyHumbleHomeandGarden.com
Instructions
Cake:
  1. Preheat oven to 350º Line the bottom of two round 9-inch cake pans with parchment paper. Set aside.
  2. In a medium bowl, combine flour, baking soda, cinnamon, baking powder, salt, and nutmeg.
  3. In a large bowl, with the mixer, beat eggs until blended. Gradually add sugar, then brown sugar; beat 2 minutes, frequently scraping the bowl with rubber spatula.
  4. Beat in oil and vanilla. Reduce speed to low; add flour mixture and beat about 1 minute, until smooth, frequently scraping the bowl.
  5. Fold in carrots, walnuts, raisins and pineapple with juice.
  6. Pour batter into pans. Bake for about 40 minutes, until a toothpick inserted in center of the cake, comes out clean, with a few moist crumbs attached. Cool cake completely before frosting with Cream Cheese Frosting, (recipe below).
Cream Cheese Frosting
  1. In a large bowl, with mixer on low speed, blend the butter and cream cheese together. Whip for 8 minutes. Add the powdered sugar a cup at a time until blended. Add the vanilla and blend, then increase speed to medium. Beat 1 minute, or until smooth and fluffy.
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Banana Bread

Banana Bread

1/2 cup shortening

1 cup sugar

1/2 cup brown sugar

2 eggs

1 tsp. vanilla

2 cups flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1 tsp. cinnamon

3 ripe mashed bananas

3/4 cup nuts

 

   Preheat oven to 325º.  Line the bottoms of four 5″ x 3″ mini loaf pans with parchment paper cut to size.

   Cream shortening and sugars together, then add eggs and vanilla.

 Combine flour, soda, baking powder, salt, and cinnamon.  Add flour mixture and bananas to shortening, sugar, egg and vanilla mixture.

  Blend until combined and add nuts.

   Fill pans equally with the batter.  Bake for 40 minutes.

 

*Tip – If you have bananas, which have ripened too much, place in the freezer and retrieve for banana bread later.

 

 ***  I like making four little loaves of this bread.  After they have cooled, I wrap two or three in Reynold’s Wrap and freeze.

 

   Sometimes I pull one out when the grandkids come over and need a little snack.  Aidan loves this stuff!

   Sometimes I pull one out for  Will to take to work with him.   They freeze really well and thaw out quickly.

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Banana Bread
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 325º. Line the bottoms of four 5" x 3" mini loaf pans with parchment paper cut to size.
  2. Cream shortening and sugars together, then add eggs and vanilla. Combine flour, soda, baking powder, salt, and cinnamon. Add flour mixture and bananas to shortening, sugar, egg and vanilla mixture. Blend until combined and add nuts.
  3. Fill pans equally with the batter. Bake for 40 minutes.
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