Carrot Cake Recipe
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In another larger bowl, beat the sugar and oil until well blended. Add eggs one at a time, beating well after each addition.
4. Gradually mix in the flour mixture. Fold in the grated carrots, pineapple, and chopped walnuts.
5. Pour the batter into the prepared bundt pan and bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely.
6. For the frosting, beat the cream cheese and butter until smooth. Gradually add powdered sugar, mixing until creamy. Stir in the vanilla.
7. Once the cake is cool, frost generously and garnish with additional chopped walnuts and carrot curls.