Carrot Cake-Old Fashioned from our Wedding
Believe it or not…this is the recipe we used for the cupcakes at our wedding in 1977. My Mom and many of her friends used this recipe to bake hundreds of carrot cake cupcakes for our special day. This is a tried and true recipe with room for healthy options without altering the delicious taste.
Ingredients
2 cups flour
2 teaspoons baking powder
1 ½ teaspoon baking soda
1 ½ teaspoon salt
2-3 teaspoons cinnamon
1 ¼ cups oil (I used ½ cup applesauce and ¾ cups oil)
1 ½ cups sugar
4 eggs
2 cups grated carrots 9I used about 2 ½ cups)
1 (20 oz) can crushed pineapple with no sugar added, drained and reserve juice for frosting
¾ cup chopped walnuts
Cream Cheese Frosting
1 cube butter at room temperature
1 (8 oz) cream cheese at room temperature (you can use fat free or low fat cream cheese)
1 box powdered sugar
1 teaspoon vanilla
1-2 tablespoons reserve pineapple juice
Mix all dry ingredients together. Add beaten eggs, oil (applesauce), carrots, drained pineapple and nuts. Mix well by hand until well blended. Pour into greased 9×13 or three 9 inch rounds or a bundt pan. Bake at 350 degrees for 40-50 minutes until toothpick comes out clean. Cool thoroughly and frost with cream cheese frosting.
To make frosting, combine butter and cream cheese in a kitchen aide and mix until creamy. Add powdered sugar and vanilla and mix well adding just enough pineapple juice to get the consistency you want for your frosting. Frost the cake when completely cool.
- Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon salt
- 2-3 teaspoons cinnamon
- 1 ¼ cups oil (I used ½ cup applesauce and ¾ cups oil)
- 1 ½ cups sugar
- 4 eggs
- 2 cups grated carrots 9I used about 2 ½ cups)
- 1 (20 oz) can crushed pineapple with no sugar added, drained and reserve juice for frosting
- ¾ cup chopped walnuts
- Cream Cheese Frosting
- 1 cube butter at room temperature
- 1 (8 oz) cream cheese at room temperature (you can use fat free or low fat cream cheese)
- 1 box powdered sugar
- 1 teaspoon vanilla
- 1-2 tablespoons reserve pineapple juice
- Mix all dry ingredients together.
- Add beaten eggs, oil (applesauce), carrots, drained pineapple and nuts.
- Mix well by hand until well blended.
- Pour into greased 9x13 or three 9 inch rounds or a bundt pan.
- Bake at 350 degrees for 40-50 minutes until toothpick comes out clean.
- Cool thoroughly and frost with cream cheese frosting.
- To make frosting, combine butter and cream cheese in a kitchen aide and mix until creamy.
- Add powdered sugar and vanilla and mix well adding just enough pineapple juice to get the consistency you want for your frosting.
- Frost the cake when completely cool.
