Cream Cheese Frosted Carrot Cake
|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)|
|Cream cheese frosting||1 Cup (16 tbs)|
|Nuts||1⁄4 Cup (4 tbs), chopped|
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 325Â° for 50 to 60 minutes.
Spread and fill with with Cream Cheese Frosting.
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.