CARROT CAKE

CARROT CAKE

By:
Community Classics .
Edited on Apr 15, 2004

THIS IS THE CARROT CAKE RECIPE FROM THE BRICK STREET CAFE IN GREENVILLE, SOUTH CAROLINA. IT IS THE BEST!!

Ingredients

CAKE:
2 CUPS SUGAR
1 CUP VEGETABLE OIL
4 EGGS
2 TEASPOONS VANILLA EXTRACT
2 CUPS ALL PURPOSE FLOUR
2 TEASPOONS BAKING SODA
1/2 TEASPOON SALT
1 TABLESPOON (HEAPING) CINNAMON
3 CUPS GRATED CARROTS
1 CUP WALNUTS - CHOPPED
1 8 TO 12 OZ CAN CRUSHED PINEAPPLE - DRAINED

CREAM CHEESE FROSTING:
8 OZ PACKAGE OF CREAM CHEESE - SOFTENED
1/2 CUP BUTTER OR MARGARINE - SOFTENED
1 16 OZ PACKAGE OF POWDERED SUGAR - SIFTED
1 TEASPOON VANILLA EXTRACT

Directions

CAKE:
COMBINE FIRST FOUR (4) INGREDIENTS--BEAT WELL. COMBINE THE FLOUR, BAKING SODA, SALT AND CINNAMON. ADD TO THE SUGAR MIXTURE, SITRRING WELL. ADD THE CARROTS, WALNUTS AND PINEAPPLE; STIR WELL
POUR THE BATTER INTO TWO (2) GREASED AND FLOURED 9" ROUND CAKE PANS. BAKE @ 350 DEGREES FOR 35 TO 40 MINUTES OR UNTIL WOODEN PICK COMES OUT CLEAN. LET COOL IN THE PAN FOR 15 MINUTES; REMOVE AND COOL COMPLETELY ON WIRE RACKS. SPREAD WITH CREAM CHEESE FROSTING BETWEEN LAYERS AND ON TOP AND SIDES.

FROSTING:
COMBINE THE CREAM CHEESE AND BUTTER; BEAT AT MEDIUM SPEED UNTIL SMOOTH. GRADUALLY ADD SUGAR, BEATING UNTIL LIGHT AND FLUFFY. STIR IN VANILLA.

Not a NESTLÉ®-tested recipe.


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