Sunday, July 27, 2008

All Time Favorite Carrot Cake

CAKE:
1/2 Cup dutch cocoa powder
2 cups all purpose flour
2 Cups refined sugar
2 Teaspoons baking soda
4 pcs large eggs(room temperature)
1 Teaspoon vanilla
1 1/2 Cups vegetable oil
2 Cups grated carrots
1 Cup chopped walnut or almond
1 Cup undrained crushed pineapple

ICING:
8 Ounces Cream Cheese
225 grams butter
1 Box powdered sugar ( 1 pound)
1 Cup chopped nuts

Preheat oven to 350ºF.

Sift and combine cocoa, flour, sugar, baking soda, and salt in a dry mixing bowl. In a separate bowl, mix together eggs, vanilla, and oil. Add egg mixture to cocoa mixture and mix well. Stir in carrots, walnuts and pineapple and pour into three 9 inch round greased cake pans.

Bake 60 minutes or until toothpick inserted in center comes out clean. Allow the cake to cool.

ICING: combine cream cheese, butter, and powdered sugar and beat well. Fold in nuts. Spread on carrot cake and refrigerate until ready to serve.

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