The following carrot cake recipe takes time but screams homemade. Guaranteed to impress the stuffiest of socialites.
The Junior League’s Carrot Cake
2 cups all-purpose flour
2 tsp. baking powder
1 1⁄2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
2 cups sugar
1 ½ cups oil
2 raw carrots, grated
1 (8 oz.) can crushed pineapple, drained
½ cup walnuts, chopped
Vanilla Cream Cheese Frosting Ingredients:
½ cup butter
1 (8 oz.) package cream cheese, softened
1 tsp. vanilla
1 lb. (6 cups) powdered sugar, shifted
Preheat oven to 350° degrees.
Sift flour, baking powder, soda, salt and cinnamon together.
In an electric mixing bowl, beat eggs. Add sugar.
Let stand until sugar dissolves, about 10 minutes.
Add oil, carrots, drained pineapple and walnuts. Mix.
Add dry ingredients. Beat until well blended, 2 to 3 minutes with blender.
Pour into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.