Ingredients for Janie S Carrot Cake
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- Milk
- 2 cups grated carrots
- Walnuts
- 8 ounces cream cheese, softened
- Vanilla
- 3 cups powdered sugar
- Brown Sugar
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How to Make Janie S Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, combine the oil, sugar, eggs, and vanilla extract. Beat until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Grate the carrots and add them to the batter along with the chopped nuts and pineapple.
- Pour batter into the prepared cake pan and spread evenly.
- Bake for 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the cream cheese frosting: Beat the softened cream cheese, butter, and powdered sugar until smooth and creamy. Add vanilla extract and mix well.
- Once the cake is completely cool, frost the top with the cream cheese frosting and sprinkle with chopped nuts.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
244g
Fat
105g
Carbs
29g
