American Flag Carrot Cake

Heather Berryhill shares a recipe for carrot cake.

Ingredients

3/4 cup white sugar

1 cup brown sugar

1 cup oil (vegetable or canola)

1 cup crushed pineapple

4 large eggs

2 tsp cinnamon

1/2 tsp nutmeg

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 cups flour

2 cups freshly grated carrots (was about 5 medium carrots for me)

For the Cream Cheese Frosting:

8 Oz Cream cheese (Softened)

1/2 Cup Butter (Softened)

1 Tsp Vanilla

3 Cups Powdered sugar

Instructions

∙ Preheat the oven to 350 degrees.

∙ In a large bowl, whisk together your sugars, oil, and crushed pineapple until well combined.

∙ Add in the eggs and stir until just combined.

∙ Dump in the cinnamon, nutmeg, baking powder, baking soda, salt, and flour. Stir into the mixture.

∙ Fold in your grated carrots.

∙ Pour mixture into a greased 9x13 pan.

∙ Place into the preheated oven and bake for 37-45 minutes (Mine took 40) or until a toothpick comes out clean.

∙ Remove from oven and allow to cool completely before frosting. (Place in the fridge to speed up cooling.) For the Cream Cheese Frosting

∙ Beat your cream cheese in a large bowl over medium speed until smooth.

∙ Add in the butter and continue beating till well blended.

∙ Add in the vanilla and powdered sugar and continue to mix until the frosting is totally smooth.

∙ Spread over cooled cake.

Decorating

Spread three quarters of the icing on the cake. Using a toothpick, outline a flag on the cake. Fill in the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like the red stripes. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternately add 2 rows of raspberries and 2 rows of icing until the flag is completed. Pipe stars on top of the blueberries. Prep Time: 10 mins

Cook Time: 37-45 mins

Total Time: 47 mins

Serves: 8-10