Ingredients for Diane's Carrot Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- Crushed Pineapple
- Margarine
- Cream Cheese
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
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How to Make Diane's Carrot Cake
- Preheat oven to 325°F (160°C). Grease and flour a 9x13 inch glass baking pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
- Add 1 1/2 cups granulated sugar and mix well.
- In a separate bowl, whisk together 1 cup vegetable oil, 4 large eggs, and 1 teaspoon vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in 2 cups grated carrots and 1 cup crushed pineapple (drained).
- Pour batter into the prepared pan and spread evenly.
- Bake for 30 minutes.
- Check for doneness by inserting a toothpick or knife into the center; it should come out clean. If needed, continue baking in 5-minute intervals until done (total baking time may vary between 35-45 minutes depending on your oven).
- Let the cake cool completely in the pan before frosting.
- For the frosting: In a medium bowl, beat together 1 cup (2 sticks) softened margarine, 8 ounces cream cheese (softened), 3 cups powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt until smooth and creamy.
Nutrition Information (Approximate per serving)
Sodium
280 g
Sugar
2823g
Fat
534g
Carbs
308g
