Heather Berryhill shares a recipe for carrot cake.
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
∙ 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.
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