Frosted Carrot Cake

Budget Menu & Dirt Cheap Recipes General Recipes Frosted Carrot Cake

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    • #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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Budget Menu & Dirt Cheap Recipes General Recipes Frosted Carrot Cake