Directions: |
Directions:Preheat oven to 350. Spray a 9 x 12-inch pan or or 2 9” cake pans very lightly with vegetable cooking spray. In a large bowl, combine oil and sugar. Add eggs, one at a time and beat well. Sift together dry ingredients and add to oil, sugar and egg mixture. Fold carrots into mixture. Add nuts. Bake in pan for 30 to 40 minutes or in a cake pan about 30 minutes, or until a toothpick comes out cleanly. Cool completely.
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Cream Cheese Icing
6 oz. cream cheese, at room temperature
6 tablespoons margarine or butter, at room temperature
2 cups Kosher for Passover powdered sugar*
1 teaspoon vanilla extract
Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and vanilla; beat until fluffy and smooth. (Can be made 1 day ahead. Cover; chill. Bring to room temperature, then beat until fluffy before using.)
*If you are unable to locate Kosher for Passover powdered sugar you can make your own. For each cup needed take one cup minus one tablespoon of granulated sugar plus one tablespoon of potato starch. Whirl in blender or food processor until finely powdered and fluffy.
Variations:
Lemon cream cheese icing: add 1 teaspoon grated lemon zest and 1 tablespoon lemon juice to basic recipe.
Maple cream cheese icing: add 1/2 cup pure maple syrup to basic recipe. |
This recipe for Passover Carrot cake is from