1 ½ Cups Vegetable oil
3 large eggs
2 Tablespoons vanilla
3 Cups Shredded Carrots
1 Cup golden raisins (optional)
1 Cup chopped nuts of choice (optional)
2 Cups flour
2 Cups sugar
2 tsp baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
Frosting
8 oz softened cream cheese
1 stick softened butter
1 lb powdered sugar
1 teaspoon vanilla
1. Preheat oven to 350 degrees F. Spray 2 9 inch cake pans with cooking spray. In a stand or electric mixer beat oil, eggs and vanilla until well combined. Add in carrots, raisins and nuts until combined.
2. Place flour, sugar, baking soda, salt and cinnamon into a large bowl. Slowly add to wet ingredients. Beat on medium speed for 1 ½ minutes. Pour evenly into cake pans that have been generously greased with cooking spray and bake for 35-40 minutes or until toothpick comes out clean from center. Remove and let cool completely. When cool, remove cakes.
3. To prepare frosting place cream cheese and butter into a stand or electric mixer. Beat until creamy and smooth. Slowly add powdered sugar and vanilla until smooth. Frost cooled cakes.
8 servings
I made this cake for Brandon's birthday, it was the best carrot cake I have ever had. I got the recipe from Picky-palate.com. The only thing I would do different next time would be to squeeze the water out of the carrots after I shredded them because the cake was a little sticky.
3 large eggs
2 Tablespoons vanilla
3 Cups Shredded Carrots
1 Cup golden raisins (optional)
1 Cup chopped nuts of choice (optional)
2 Cups flour
2 Cups sugar
2 tsp baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
Frosting
8 oz softened cream cheese
1 stick softened butter
1 lb powdered sugar
1 teaspoon vanilla
1. Preheat oven to 350 degrees F. Spray 2 9 inch cake pans with cooking spray. In a stand or electric mixer beat oil, eggs and vanilla until well combined. Add in carrots, raisins and nuts until combined.
2. Place flour, sugar, baking soda, salt and cinnamon into a large bowl. Slowly add to wet ingredients. Beat on medium speed for 1 ½ minutes. Pour evenly into cake pans that have been generously greased with cooking spray and bake for 35-40 minutes or until toothpick comes out clean from center. Remove and let cool completely. When cool, remove cakes.
3. To prepare frosting place cream cheese and butter into a stand or electric mixer. Beat until creamy and smooth. Slowly add powdered sugar and vanilla until smooth. Frost cooled cakes.
8 servings
I made this cake for Brandon's birthday, it was the best carrot cake I have ever had. I got the recipe from Picky-palate.com. The only thing I would do different next time would be to squeeze the water out of the carrots after I shredded them because the cake was a little sticky.
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