Carrot Cake with Cream Cheese Frosting

Carrot Cake

Pre-heat oven to 325 degrees

4 eggs

1 ½ c vegetable oil

2 c Imperial granulated sugar

2 c all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons good cinnamon

1 small can crushed pineapple (including juice)

2 c shredded carrots

1 c toasted and chopped pecans

1 teaspoon vanilla extract

In large mixing bowl, using an electric mixer, beat eggs and add oil & vanilla.  Add sugar, blend well.  Add flour, baking powder, baking soda, cinnamon and salt and mix well.  Fold in crushed pineapple & juice, shredded carrots and pecans.  Make sure all mixture is blended well.  Pour into greased jumbo cupcake tins or three 8” greased cake pans.

Bake jumbo cupcakes 22 minutes, or until done.  Bake cake layers 35 – 40 minutes, or until done. 

Frosting

1 lb (4 sticks)  salted butter, softened

1 eight ounce package cream cheese, softened

2 lb package  Imperial powdered sugar

4 – 6  Tablespoons heavy whipping cream

1 teaspoon vanilla extract

½ teaspoon salt

In medium size mixing bowl, beat butter and cream cheese until well blended. Add vanilla and salt.  Add powdered sugar a cup at a time and blend well after each.  Add 1 Tablespoon heavy whipping cream after each cup.  Repeat until you’ve used all powdered sugar.  The more heavy whipping cream you add, the creamier it will be. 

Frost the cupcakes with an offset spatula, or use a pastry piping bag with a 1M tip and pipe flowers or rosettes on top of cupcakes. 

TIP:  Make ahead of time; refrigerate until an hour before serving.

Because frosting has cream cheese, cupcakes or cake must be refrigerated.