@brighteyes847: To Die For Carrot Cake Recipe -COOKING WITH BRIGHT EYES Ingredients: **Cake:** - 2 cups all-purpose flour - 2 teaspoons baking soda - 1/2 teaspoon salt - 2 teaspoons ground cinnamon - 1/2 teaspoon ground nutmeg - 1 3/4 cups granulated sugar - 1 cup vegetable oil - 4 large eggs - 2 teaspoons vanilla extract - 3 cups grated carrots - 1/2 cup crushed pineapple, drained - 1/2 cup chopped walnuts or pecans (optional) **Cream Cheese Frosting:** - 8 oz cream cheese, softened - 1/2 cup unsalted butter, softened - 3–3 1/2 cups powdered sugar - 1 teaspoon vanilla extract Directions: 1. Preheat your oven: Set to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9x13-inch baking dish. 2. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. 3. Beat wet ingredients: In another bowl, beat together sugar, oil, eggs, and vanilla until light and smooth. 4. Combine and fold: Gradually add the dry ingredients to the wet, mixing just until combined. Fold in grated carrots, pineapple, and nuts (if using) with a spatula. 5. Bake the cake: Pour the batter evenly into prepared pans. Bake for 30–35 minutes (round pans) or 40–45 minutes (9x13) or until a toothpick inserted in the center comes out clean. Let cool completely. 6. Make the frosting: Beat softened cream cheese and butter until creamy. Gradually add powdered sugar, then vanilla, and beat until smooth and fluffy. 7. Frost and serve: Frost the cooled cake and decorate with extra chopped nuts if desired. Store leftovers in the fridge. Prep Time: 25 minutes | Baking Time: 35 minutes | Total Time: 1 hour

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Friday 18 September 2026 16:13:19 GMT