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Carrot Cake with Brown Sugar Cream Cheese Frosting

Carrot-Cake-with-Brown-Suguar-Cream-Cheese-Frosting-Relish.jpg
Jill Melton
http://pgoarelish2.files.wordpress.com/2012/06/img_3869.jpg?w=150
  • Yield: 16 servings

Ingredients

Cake:
1 1/3cups sugar
1 1/3cups vegetable oil
4 eggs
2cups all-purpose flour
2teaspoons baking powder
1teaspoon baking soda
3/4teaspoon salt
2teaspoons cinnamon
2cups grated carrots
1 (8-ounce) can crushed pineapple
Frosting:
1/2cup (1 stick) butter
8ounces cream cheese
1cup powdered sugar
1cup brown sugar
1teaspoon vanilla extract

Instructions

  1. Preheat oven to 350F.
  2. Combine sugar, oil and eggs in bowl of a mixer. Beat 1 minute. Sift together flour, baking powder, soda, salt and cinnamon. Add to egg mixture and mix well. Add carrots and pineapple and mix well. Pour batter into 2 (8-inch) greased and floured cake pans. Bake 25 to 35 minutes or until done.
  3. To prepare frosting, combine butter and cream cheese; beat well, about 2 minutes. Add sugars and vanilla and beat well. Frost cake.

Recipe adapted from The Montgomery Women’s Club Cookbook, Cincinnati, Ohio

Nutritional Info *per serving

  • Calories 496
  • Fat 30g
  • Saturated Fat 9g
  • Cholesterol 84mg
  • Sodium 337mg
  • Carbohydrate 54g
  • Fiber 1g
  • Sugars 41g
  • Protein 4g
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