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Carrot Cake
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Brief Description
Carrot Cake
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Main Ingredient
Pureed Carrots
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Category: Desserts
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 50 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
Make the Pureed Cooked Carrots the night before. Use 2- 10inch pans or 3-8inch pans. 9inch may result in 3 layers.
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Posted By: RobertsFamily
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Posted On: May 25, 2020
Number of Servings:
Ingredients:
- 16 ounces - 1/3 Less Fat Cream Cheese bars, not whipped
- 12 tablespoons - Sweet Butter room temp
- 6 cups - Confectioner's sugar
- 2 teaspoons - Vanilla Extract
- 3 cups - Flour
- 3 cups - Sugar
- 1 teaspoons - Salt
- 1 tablespoons - Baking Soda
- 1 tablespoons - Cinnamon
- 1 1/2 cups - Corn Oil
- 4 - Large Eggs
- 1 tablespoons - Vanilla Extract
- 1 1/3 cups - Pureed Cooked Carrots make the night before
- 3/4 cups - Crushed Pineapple drained
- 16 ounces - 1/3 Less Fat Cream Cheese bars, not whipped
- 12 tablespoons - Sweet Butter room temp
- 6 cups - Confectioner's sugar
- 2 teaspoons - Vanilla Extract
- 3 cups - Flour
- 3 cups - Sugar
- 1 teaspoons - Salt
- 1 tablespoons - Baking Soda
- 1 tablespoons - Cinnamon
- 1 1/2 cups - Corn Oil
- 4 - Large Eggs
- 1 tablespoons - Vanilla Extract
- 1 1/3 cups - Pureed Cooked Carrots make the night before
- 3/4 cups - Crushed Pineapple drained
Directions:
Preheat oven to 350°.
Beat eggs in electric mixer. Add oil and mix well. Add sugar and vanilla. Beat.
In a separate bowl, combine flour, cinnamon, baking soda, and salt. Add dry ingredients to egg mixture and mix well.
Add crushed pineapple and pureed carrots and blend.
Pour batter into 2 prepared round cake pans and bake for about 50 minutes, until edges have pulled away from sides and a cake tester inserted in the center comes out clean.
Cool on rack for 3 hours.
Cream together cream cheese and butter in a mixing bowl. Slowly sift in confectioner's sugar and continue beating until fully incorporated. Mixture should be free of lumps. Stir in vanilla, and lemon juice if you use it.
Frost the cooled cake.
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