Homemade Carrot Cake
|Sugar||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Cinnamon||1 1⁄4 Teaspoon|
|Baking soda||1 Teaspoon|
|Baking powder||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
|Carrots||1 1⁄2 Cup (24 tbs), grated|
|Cream cheese||3 Ounce (1 Package)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Confectioners sugar||2 Cup (32 tbs)|
1. For cake: Sift together all dry ingredients in large mixing bowl. Stir in oil. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and carrots. Pour batter into 9 x 2-inch round dish. Cook on Cook Level 7 for 12 to 14 minutes, or until top springs back when lightly pressed with finger. Turn quarter-turn halfway through cooking time. Cool.
2. For frosting: Beat together cream cheese, butter, and vanilla. Gradually add confectioners' sugar, beating until smooth. If too thick, add few drops milk, as desired. Spread over cooled cake.