14 Carrot Cake Recipe

Ingredients for 14 Carrot Cake

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• Baking Soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup powdered sugar
• 1/2 cup vegetable oil
• 3 large eggs
• Enough carrots to yield 2 cups grated
• Pineapple
• 1/2 cup walnuts
• 8 ounces cream cheese (softened)
• Powdered Sugar
• 1/4 cup softened margarine

How to Make 14 Carrot Cake

1. Drain one 20-ounce can of crushed pineapple, reserving 2 tablespoons for the frosting. Chop 1/2 cup walnuts, reserving 1/4 cup for the frosting.
2. Grate carrots until you have 2 cups.
3. In a separate bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
4. Add 1 1/2 cups granulated sugar, 1/2 cup vegetable oil, and 3 large eggs to the dry ingredients.
5. Mix well until just combined.
6. Gently stir in the grated carrots, 1 3/4 cups of the drained pineapple, and 1/4 cup of the chopped walnuts.
7. Pour batter into a greased and floured 9x13 inch baking pan.
8. Bake at 350°F (175°C) for 35-60 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the cake cool completely in the pan before frosting.
10. For the frosting: In a medium bowl, beat together 8 ounces cream cheese (softened), 1/2 cup powdered sugar, and 1/4 cup softened margarine until smooth and fluffy.
11. Stir in the reserved 2 tablespoons of pineapple and 1/4 cup walnuts.
12. Frost the cooled cake.
13. Serve and enjoy!