flowerCarrot Cake – Cream Cheese Frosting

Christmas is around the corner and if you’re like me you’re getting lots done ahead of time.  I love doing that…makes all the last minute prep much easier when dessert is already done.

I made a double batch of carrot cake….I made half in cupcakes and the other half in a double layer cake.  The cupcakes are so easy to take out, they thaw fast so they’re great if someone is coming over without a lot of advance notice!

This cake is very good tasting and is very moist because we leave the pineapple juice in……make sure not to overbake it!

I frosted them and they are in the freezer….I will remove the cake the day before Christmas, put it on a cake stand, put the cover on and let it thaw to room temperature for the next day…no one will be the wiser!!!! It will taste as fresh as baked the same day.  Love that!!!

So here goes…

Carrot Cake – Cream Cheese Frosting

  1. 2 cups of unbleached flour
  2. 2 tsp baking powder
  3. 1 tsp baking soda
  4. 2 tsp cinnamon
  5. 1/2 tsp nutmeg
  6. 3/4 tsp salt
  7. 3/4 cup brown sugar
  8. 3/4 cup of granulated sugar
  9. 3 eggs , room temperature
  10. 3/4 cup of vegetable oil
  11. 1 tsp vanilla
  12. 2 cups grated carrots
  13. 8 oz of crushed pineapple with juice
  14. 1/2 cup chopped pecans

Directions

  • Grease & flour a 9×13 pan or two round pans
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt
  • In a separate large bowl, beat together granulated sugar, brown sugar, eggs, oil and vanilla till smooth
  • Add your flour mixture and mix gently just until moistened
  • Stir in carrots, pineapple and pecans.
  • Spread in prepared pans

Note:  for cupcakes I used jumbo tulip cupcake liners

 

Cream Cheese Frosting

  1. 4 oz of cream cheese at room temperature
  2. 1/2 cup of butter at room temperature
  3. 2 1/4 cups of confectioner’s sugar (icing), sifted

Directions

  • In a large bowl, using an electric mixer on medium high speed, beat together cream cheese, butter & salt till creamy
  • With the mixer on low speed, beat in icing sugar 1/2 cup at a time so it won’t fly all over the place LOL
  • Increase speed to medium high, beating until light and fluffy.
  • It should be soft and creamy & yummy!!!

Note:  I double and sometimes triple the frosting recipe, so I have some to put in the freezer for another time.  You just thaw it out and give it a good stir and you’re ready to go!

 

Enjoy!

 

 

 

 

 

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