Carrot cake is my husband’s absolute favorite cake. It’s wonderfully spicey and always moist. And who doesn’t love cream cheese frosting. I hope you love it as much as we do.
Carrot Cake
4 cups Flour
3 cups Sugar
4 tsp Baking Powder
3 tsp Baking Soda
1 tsp Salt
2 tsp Cinnamon
1/2 tsp Cloves
1/2 tsp Nutmeg
1/2 tsp Allspice
8 Eggs
2 cups Vegetable Oil
4 cups Grated Carrots
17 oz can Crushed Pineapple (drained well)
1 cup Buttermilk
Preheat oven to 350 degrees.
Prepare 4 – 9 inch round cake pans or 2 9 x 13 cake pans by greasing around the inner edges and lining bottom with parchment paper.
In a large bowl, combine flour, sugar, baking powder, baking soda salt and the spices. Mix well then add in the eggs and oil. Blend well. Then add in the carrots, pineapple and buttermilk and mix well.
Divide the batter between your prepared pans and bake for 40 to 50 minutes (turning once at 20 minutes). Do a toothpick test for doneness.
Cool cakes completely before frosting.
Frosting:
1 cup Butter – soft
16 oz Cream Cheese – soft
2 tsp Vanilla
4 cups Powdered Sugar
Heavy Cream
In a large bowl beat together the butter and cream cheese until smooth. Add vanilla and beat again. Slowly add in the powdered sugar, beating well. Add in just enough heavy cream to make a good spreading consistency.
Frost. Chill and Serve!
This recipe makes 4 rather large layers of cake using the round pans. I frosted 3 layers and put one round in my freezer for a treat another day.
