throwback thursday.. carrot cake w/cream cheese frosting and pineapple flowers..
Kaotic Hectic Kitchen
Kaotic Hectic Kitchen
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  • 20 minutes cooking time: 30 minutes servings: 10 ingredients: 2 1/2 cups ap flour 1 tsp baking powder 1 tsp baking soda 2 tsp cinnamon 3/4 tsp course salt 1/2 tsp ground ginger 1/2 tsp ground nutmeg 3 sticks unsalted butter, room temperature 1 cup packed light brown sugar {funny story about the phrase "packed" brown niece who is right after she was married and was expecting her first child called her dad and was in the baking isle of vons and was just exasperated.. "Dad!! I see dark brown sugar and light brown sugar but not 'packed' brown sugar I've been to 3 stores..what am i going to do?" needless to say my brother in law barely could answer he was giggling so hard!!} 1/2 cup granulated sugar 3 large eggs 2 tsp pure vanilla extract 1/2 cup of water 1 lb carrots {8-10 medium} peels and shredded on a box grader or in a food processor {i opted for the food processor} cream cheese frosting {recipe below} pineapple flowers for garnish {recipe below}
  • cream cheese frosting
  • 8 ounces
  • 2 sticks
  • 1 package
  • 1 teaspoon pure vanilla extract
  • 1/2 a lemon
  • 3 minutes
  • 1 cup
  • pineapple flowers
  • 2 hours rather than
  • 1 and once in the muffin tins i put back in the oven which had just been turned off and left them in the off oven for about



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