Flo’s 14 Carrot Cake with Cream Cheese Frosting

My mom loved desserts, and she was really skilled at making them, which is why she was always about 10 pounds shy of her preferred weight. This was a carrot cake that my mom and Aunt Maggie developed together. It was always one of the things she was asked to make for family parties.

Preheat oven to 350 degrees

2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1-teaspoon salt
2 teaspoons cinnamon
2 cups sugar
1 1/2 cup oil
4 eggs
2 cups grated carrots
1/2 cup chopped nuts
8.5 oz. can of crushed pineapple (drained)

Sift together flour, baking soda, baking powder, salt and cinnamon. Add sugar,
oil and eggs, and beat well
Add carrots, drained pineapple and nuts. Turn into 3 9” greased and
floured pans or 1 9”X 13” baking pan
Bake 35-45 minutes, cool for a few minutes before turning out on cake rack.

Cream Cheese Frosting

Cream together 3/4 stick of butter and 8 oz. package cream cheese until smooth
Add 2 teaspoon of vanilla and gradually add 1 lb (box) of sifted confectioners
sugar until spreading consistency.
Spread on cooled carrot cake.

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