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Carrot Cake

Chef.at.Home's picture
Ingredients
  All purpose flour 2 Cup (32 tbs)
  Granulated sugar 2 Cup (32 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Finely shredded carrot 3 Cup (48 tbs)
  Cooking oil 1 Cup (16 tbs)
  Eggs 4
  Chopped nuts 1⁄4 Cup (4 tbs)
For cream cheese frosting
  Cream cheese 3 Ounce (1 Package)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Sifted powdered sugar 2 Cup (32 tbs)
  Vanilla 1 Teaspoon
Directions

Stir together flour, sugar, baking powder, soda, cinnamon, and 1 teaspoon salt.
Add carrot, oil, and eggs.
Mix till moistened; beat at medium speed of electric mixer for 2 minutes.
Pour into greased and floured 13x9x2-inch baking pan.
Bake at 325° for 50 to 60 minutes.
Cool thoroughly.
Spread with Cream Cheese Frosting.
Top with nuts.
Cream Cheese Frosting: Soften one 3-ounce package cream cheese and 1/4 cup butter or margarine; beat together till fluffy.
Slowly beat in 2 cups sifted powdered sugar till smooth.
Stir in 1 teaspoon vanilla.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Vegetable

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