Carrot Cake Recipe

 
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Carrot Cake

Yield: 1 10 inch cake

Carrot Cake

Carrot cake with pineapple and a cream cheese icing

Ingredients

    Cake
  • 4 1/2 cups sugar
  • 3 1/2 cups oil
  • 1 cup eggs (approximately 4)
  • 2 cups sifted flour (for gluten-free try Bob's Red Mill flour used by Disney)
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 tsp cinnamon
  • 2 cups pineapple, pureed
  • 2 cups carrots, pureed
  • 1 1/2 cups pumpkin, pureed
    • Icing
  • 1 cup butter
  • 2 cups cream cheese
  • 4 cups powdered sugar
  • 2 tsp lemon juice
  • 2 tsp vanilla

Instructions

  1. Prepare cake by whipping sugar, oil and eggs till light.
  2. Add all dry ingredients.
  3. Add pineapple, carrots and pumpkin last.
  4. Pour into 2-10" round cake pans.
  5. Bake at 325 degrees for 1 hour.
  6. Prepare icing. Cream butter till soft.
  7. Add cream cheese and again beat till soft.
  8. Add remaining and mix till blended.
https://www.magicalrecipes.net/wolfgang-puck-cafe-carrot-cake-recipe/

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