Friday, July 23, 2010

Carrot Cake with Cream Cheese Icing

Carrot Cake

2 c all purpose flour ( i love white lily)
2 t. baking soda
1/2 t.  sea salt
2t. apple pie spice
3 eggs; well beaten
3/4 c canola oil
3/4 c buttermilk
2 c sugar
2 t.  pure vanilla extract
1 cn crushed pineapple; drained, - 8-oz can
2 c grated carrots
1 c walnuts; chopped -- or pecans

Cream Cheese Icing
1/2 c butter; softened
8 oz cream cheese; softened
1 t. vanilla extract
2 c powdered sugar; sifted
1 t. leftover pineapple juice
1/2 t. rum flavoring

For cake:

Combine flour, soda, salt, and cinnamon; set aside. Combine eggs, oil, buttermilk, sugar, and vanilla; beat until smooth. Stir in flour mixture, pineapple, carrots, and chopped walnuts.
Pour batter into 2 greased and floured 9-inch round cake pans.
 Bake at 350 degrees for 35-40 minutes or until a wooden pick inserted in center comes out clean.
Let cool over night wrapped up in saran wrap in the fridge (this seals in moisture).
Ice when ready and then refrigerate until icing is firm.

No comments:

Post a Comment