Silky Carrot Cake

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Silky Carrot Cake
Prep/Cook
1 hour 20 minutes
Difficulty
NA
Servings
Serves 16

Ingredients

2 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
4 Simple Truth Organic Carrots, grated
8 ounces crushed pineapple, drained
1/2 cup chopped Simple Truth Raw Walnut Pieces 

FROSTING
1 pound Simple Truth Organic Powdered Sugar
2 teaspoons Simple Truth Organic Vanilla Extract
1/2 cup butter, softened
8 ounces cream cheese, softened

Directions

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, sift together the flour, baking powder, baking soda, salt and cinnamon together. Add the sugar, oil and eggs and mix well.
  3. Add the carrots, pineapple and nuts. Pour into a greased bundt pan and cook for 1 hour. Cool cake and spread with icing.

FOR FROSTING:

  1. With an electric mixer, combine the powdered sugar, vanilla, butter and cream cheese and mix until light and fluffy. Spread over cooled cake. Cut into slices.

Nutritional Info *per serving

calories 607
grams protein 5
grams total fat 26
gram fiber 1
grams saturated fat 9
grams carbohydrates 70
mgs cholesterol 84
mgs sodium 324

Nutritional Info *per serving

calories 607
grams protein 5
grams total fat 26
gram fiber 1
grams saturated fat 9
grams carbohydrates 70
mgs cholesterol 84
mgs sodium 324