Carrot Cake Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Granulated Sugar | 2 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| 3 cups finely shredded carrot | ||
| Cooking oil | 1 Cup (16 tbs) | |
| Eggs | 4 standard | |
| Cream Cheese Frosting | ||
| Nuts | 1/4 Cup (16 tbs), chopped | |
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.
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.
Chef
