Carrot Cake


2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups finely shredded carrots
1 cup cooking oil
4 medium eggs

For cream cheese frosting:

1/2 cup unsalted butter
8 ounces cream cheese
2 ounces sifted icing sugar
1 teaspoon vanilla


1. Grease and lightly flour two 9 x 1 1/2 inch round baking pans or grease one 13 x 9 x2 inch baking pan; set pan(s) aside.

2. In a large mixing bowl combine flour, sugar, baking powder, baking soda, and cinnamon. Add shredded carrots, oil, and eggs. Beat with an electric mixer till combined. Pour batter into the prepared pan(s).

3. Bake in a 350 degree F oven for 30 to 35 minutes for round pans or 35 to 40 minutes for 13 x 9 inch pan or till a wooden toothpick comes out clean. Cool layer cakes on wire racks for 10 minutes. Remove from pans.

4. To make cream cheese frosting: In a medium bowl, combine butter, cream cheese, sugar and vanilla. Beat until the mixture is smooth and creamy.

5. Frost with cream cheese frosting. Cover and store in refrigerator.

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Posted by on Nov 8 2017 Filed under Desserts, Top Kitchen. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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