 |
|
Carrot Cake
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 cup sugar
3/4 cup oil
2 eggs
3 cups raw carrots, grated
1 cup walnuts, chopped
Preheat oven to 350. Grease and flour 13"x9" pan.
In medium bowl, combine flour, baking soda, baking powder, and
cinnamon; set aside.
In large bowl, beat sugar and oil until light and fluffy; add eggs
and beat well; stir in flour mixture and mix well; fold in carrots
and walnuts. Pour batter into prepared pans.
Bake for 50-60 minutes or until cake springs back when touched
lightly in center; let cool completely.
Frosting
8 oz. pkg. cream cheese, softened
2 cups confectioner's sugar
4 Tbsp. butter, softened
2 tsp. vanilla
Combine cream cheese, powdered sugar, butter and vanilla; beat
until smooth. Spread over cooled cake.
|
|
Carrot 45