Carrot Cake with Brown Sugar Cream Cheese Frosting
Jill Melton
- 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
- Preheat oven to 350F.
- 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.
- 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