Carrot Cake With Cream Cheese Icing
Serves: 3
Kirstin Bosco
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
49
Sourness
48
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cups
Sugar1 tsp
Ground Cinnamon4
Eggs1.5 cups
Carrot (grated)3 tsps
Baking Powder1 tsp
Salt1 cup
Water (hot)2 cups
Icing Sugar1 tbsp
Lemon JuiceDirections:
1
Special equipment: An electric mixer and 2 (9-inch) cake pans For the cake: Preheat the oven to 375 degrees F
2
In an electric mixer cream together 1 cup butter, sugar, and cinnamon until smooth and fluffy
3
Beat in the eggs 1 at a time, mixing well after each addition
4
Fold in the grated carrot
5
Sift together the flour, baking powder and salt
6
Mix 1/2 of the flour into the butter mixture, then add 1/2 the water, mix well
7
Mix in the remaining flour and water
8
Fold in the pineapple
9
Grease 2 (9-inch) cake pans with the remaining butter and dust with the remaining flour
10
Divide the batter evenly between the 2 cake pans
11
Bake for 35 minutes until a toothpick inserted in the middle of the cake comes out clean
12
Cool in the pan for 10 minutes then remove from the pan and cool completely
13
For the icing: Cream together the butter and cream cheese until smooth
14
Whip in the icing sugar and lemon juice
15
Slice both cooled cakes into 2 layers
16
Spread the icing in between the layers as you stack them up
17
Ice the top and sides of the cake to finish
18
Read more at: http://www
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Foodnetwork
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Com/recipes/carrot-cake-with-cream-cheese-icing-recipe
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Html?oc=linkback Read more at: http://www
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Foodnetwork
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Com/recipes/carrot-cake-with-cream-cheese-icing-recipe
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