The best delicious Myrtlewood Carrot Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Myrtlewood Carrot Cake recipe today!
Hello my friends, this Myrtlewood Carrot Cake recipe will not disappoint, I promise! Made with simple ingredients, our Myrtlewood Carrot Cake is amazingly delicious, and addictive, everyone will be asking for more Myrtlewood Carrot Cake.
What Makes This Myrtlewood Carrot Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Myrtlewood Carrot Cake.
Ready to make this Myrtlewood Carrot Cake Recipe? Let’s do it!
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CAKE
2 1/2 c Flour
2 tb Baking soda
1/4 ts Salt
2 ts Cinnamon
1 c Brown sugar
1 c Sugar
1 1/2 c Butter, softened
3 lg Eggs
2 ts Vanilla
3 c Carrots, grated
1/2 c Pineapple, crushed & drain
1 c Raisins
1 c Walnuts, chopped
-ICING-
16 oz Cream cheese, softened
1/2 c Butter, softened
1 tb Lemon juice
2 ts Vanilla
3 c Confectioners’ sugar
Preheat oven to 350F. Grease and flour two 9-inch cake pans. In a
large bowl stir together flour, baking soda, salt, cinnamon and
sugars. Add butter, one egg and vanilla; blend with electric mixer on
low speed. Increase speed to medium and beat for 2 minutes. Scrape
down sides of bowl. And remaining eggs, one at a time, beating 30
seconds after each addition. Add carrots, pineapple, raisins and
walnuts. Blend on low until thoroughly combined. Pour batter into
prepared pans and smooth the surface with a rubber spatula. Bake in
center of oven for 60-70 minutes. Toothpick inserted into center
should come out clean. Cool in pans for 10 minutes. Then invert
cakes on rack and cool to room temperature.
TO PREPARE ICING: On a medium bowl with electric mixer on medium
speed, beat cream cheese and butter until smooth add lemon juice and
vanilla; beat until combined. Add sugar gradually, mixing on low
until smooth.
TO ICE THE CARROT CAKE: Place one layer on a cake platter, and with a
metal spatula spread icing over the top to form a thin filling. Place
second layer over the first, rounded side up. Coat the top and sides
of the cake evenly with remaining icing. Refrigerate 1 hour to set
icing.
Yields
12 Servings
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