Carrot Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3-4 cups finely shredded carrots
1 cup canola oil
4 eggs
Cream Cheese Butter Frosting
1 8 oz pkg Philadelphia Cream Cheese
3/4 cups butter softened
4 cups powdered sugar
2 tsp vanilla extract
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Directions: |
Directions:Grease and flour 2 round baking pans or line cupcakes pans for 30. In mixer bowl combine first 6 ingredients. Add carrots and blend. Add eggs one at a time and beat on high for 2 minutes after eggs are added. Turn mixer down and slowly add canola oil and beat on med for two minutes until oil is incorporated. Turn into prepared pans. Bake cake at 325º for 45 minutes and cupcakes 20-25 minutes. Cool completely on wire racks.
Frost with cream cheese frosting. Store in refrigerator.. |
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Personal
Notes: |
Personal
Notes: The secret to this simple cake is the carrots. Be generous. I use a whole 2 lb bag. The first time I made this cake I grated the carrots on the thick side of the grater, like you would use for cheese. I knew it didn't look right. Then i realized after the cake was half baked that the carrots were too large and could not possibly amalgamate with the cake batter. Sure enough, I pulled the cake out of the oven to discover I had made brown cake with shredded carrots! Be careful to use the very fine side of the grater for shredding.
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