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Bernadette's Carrot Cake
Bernadette's Carrot Cake

Bernadette's Carrot Cake

50 Min(s)
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1 serving
Original recipe yields 1 serving
2 cups wheat flour
1 Tbsp salt
1 1/2 Tbsp baking soda
1 Tbsp baking powder
2 Tbsp cinnamon
2 cups sugar
3/4 cup olive oil
4 eggs
2 cups grated carrots
1/2 cup chopped walnuts
1/4 cups raisins (optional)
1 can (8 oz.) crushed pineapple with juice
Spread on topping:
1 pkg (8 oz.) cream cheese
1/4 lb (1 stick) butter
1 tsp vanilla
3/4 box confectioners’ sugar
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Let's Make It
Combine flour, salt, baking soda, baking powder and cinnamon. Add sugar and all remaining ingredients except topping. Stir well and pour into 13x8x2 inch pan.
Bake in preheated 355 degrees F oven for approx. 45-50 minutes, depending on oven. Cake is done when toothpick inverted in cake is clean. Cool in pan for 30 min.
While cake is baking, make spread on topping. Cream together cream cheese, butter and vanilla Add confectioners' sugar a little at a time, blending well after each addition.
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