• Sonja Kelly

Carrot Cake Recipe


Ok! You’ve been warned…..THIS is the best Carrot Cake you’ve ever put in your mouth!

You’re welcome!










Cake:

2 c. Sugar

2 c. Flour

2 tsp. Baking soda

2 tsp. Cinnamon

1 tsp salt

1 1/2 c. Vegetable oil

3 c. Grated carrots

4 eggs

1 tsp vanilla

1 can crushed pineapple (juice and all)

Combine dry ingredients and mix well. Add eggs and oil and mix well. Now add carrots and beat on medium speed with an electric mixer about 2 minutes. Grease and flour 3 9” cake pans. Preheat oven for 10 minutes at 350 degrees. Pour into the three cake pans and bake until toothpick inserted comes out clean. Cool and ice

Icing:

1 8oz pkg cream cheese

1 stick butter

1 box confectioners sugar

1 tsp vanilla

1 c chopped pecans (optional)

Cream cheese and butter until light and fluffy. Add sugar gradually. Add vanilla and pecans. Put between laters and on top. Do not ice sides.


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