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- September 22, 2020 at 10:20 am #590527
Frosted Carrot Cake
For the Cake:
1 1/4 cups all-purpose flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp salt
2 tsp cinnamon
3/4 cup vegetable oil
2 eggs, room temperature
2 tsp vanilla
1 cup grated carrots
1 cup chopped walnuts
Optional: 1/2 cup raisins or chopped dates
For the Frosting:
3-oz pkg cream cheese, room temperature
1 tbs warm water
1 tsp vanilla extract
3 cups sifted confectioner’s sugar
Make the Cake:
Preheat oven to 325°. Grease and flour an 8- or 9-inch square pan and set aside.
Measure flour and add to a large mixing bowl along with the sugar, baking powder, salt, cinnamon, oil, eggs, and vanilla. Blend for 1 min on low speed of electric mixer.
Stir carrots, nuts, and optional raisins or dates into the batter. Pour into the prepared pan.
Bake for 40 to 45 min, until a wooden pick inserted in the center, comes out clean. Cool completely on a wire rack. Frost cooled cake with cream cheese frosting. Store leftovers in the refrigerator. Let come to room temperature before serving.
Make the Frosting:
In a medium bowl, beat cream cheese with water and vanilla until well mixed. Gradually add the confectioners’ sugar, beating until smooth and of spreading consistency.
This recipe will yield about 1 1/2 cups, enough to frost the top and sides of a 9-inch square cake or the top of a 13×9-inch cake. Double this recipe to frost a layer cake. Serves 9
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