Carrot Cake With Cream Cheese Frosting Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground cinnamon | 2 Teaspoon | |
| Crushed pineapple | 1 Can (10oz), undrained | |
| Eggs | 2 | |
| 3/4 cup plus 2 tablespoons sugar | ||
| Vegetable oil | 1/4 Cup (16 tbs) | |
| 3/4 cup nonfat buttermilk | ||
| Vanilla extract | 2 Teaspoon | |
| Carrots | 2 Cup (16 tbs), shredded | |
| Vegetable cooking spray | ||
| Light cream cheese package | 1 , Processed | |
Directions
Combine first 5 ingredients in a medium bowl, stirring well.
Set aside.
Drain pineapple, reserving 1 tablespoon plus 2 teaspoons juice.
Set pineapple and juice aside.
Beat eggs in a large bowl at high speed of an electric mixer 5 minutes or until light and fluffy.
Beat in sugar, oil, buttermilk, and vanilla.
Gently stir in flour mixture, reserved pineapple, and shredded carrot.
Pour barter into a 10- x 9- x 2-inch baking pan that has been coated with cooking spray.
Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
Cool completely in pan.
Beat cream cheese and reserved pineapple juice in a small bowl at high speed of an electric mixer until light and fluffy.
Spread over cooled cake, and cut into squares.
Set aside.
Drain pineapple, reserving 1 tablespoon plus 2 teaspoons juice.
Set pineapple and juice aside.
Beat eggs in a large bowl at high speed of an electric mixer 5 minutes or until light and fluffy.
Beat in sugar, oil, buttermilk, and vanilla.
Gently stir in flour mixture, reserved pineapple, and shredded carrot.
Pour barter into a 10- x 9- x 2-inch baking pan that has been coated with cooking spray.
Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
Cool completely in pan.
Beat cream cheese and reserved pineapple juice in a small bowl at high speed of an electric mixer until light and fluffy.
Spread over cooled cake, and cut into squares.
Chef
