2 cplain flour
2 cwhite granulated sugar
2 tspbaking soda
2 tspcinnamon, ground (i like to add a dash more)
1 1/2 ccanola oil
3 cgrated carrots (large grate) firm put not packed
CREAM CHEESE FROSTING
8 oz2 packages cream cheese softened(light is fine to use)
1 boxconfectioner powdered sugar
1 stickbutter or margarine - room temp
2 tsppure vanilla extract
1 cpecans, chopped (roasted not raw)
How to Make Carrot Cake
- Preheat oven to 325 degrees.
Sift dry ingredients into a mixing bowl.
Add Oil and dry mixture together
add eggs one at a time mixing well after each egg.
Stir in carrots
- Grease and flour 2 - 10" Round Cake pans. Pour evenly in the 2 cake pans and then bake for 40-45 minutes.
- CREAM CHEESE FROSTING
Blend Cream cheese and 1/2 softened butter until both are smooth. Add confection sugar and blend well. If the mixter is dry add more of the softened butter. Mix in Vanilla
- Nuts are optional. They can be mixed into the icing or placed ontop of the icing after cake is iced. If you don't want the nuts the cake will still be fantastic...