not so traditional carrot cake

Name: Not so traditional Carrot Cake
Prep time: 20 min
Cook time: 45 min
Yield: 15
Cuisine: American
Ingredients: 2 Cups - flour; 2 Cups - sugar; 2 tsp - baking powder; 2 tsp - baking soda; 2 tsp - cinnamon; 1 tsp - salt; 1 1/2 cups - vegetable oil; 3 Cups - carrots, grated; 4 - eggs; 1 box - powdered sugar; 8 ounce - cream cheese; 1/4 cup - butter/margarine; 2 tsp - vanilla

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Julie Janssen

Coatsburg, IL

Updated on Jun 24, 2015

Don't pass this up! This is the best carrot cake! It may not have raisins or nuts like most carrot cakes, but you won't miss them in this cake! My mom made this when I was growing up. Now it's my turn! So much better than box cakes! It's very rich, but you won't be able to stop eating it. The cream cheese icing is to die for!

Rate

prep time 20 Min

cook time 45 Min

method Bake

yield 15-24 serving(s)

Ingredients

2 Cups - flour
2 Cups - sugar
2 tsp - baking powder
2 tsp - baking soda
2 tsp - cinnamon
1 tsp - salt
1 1/2 cups - vegetable oil
3 Cups - carrots, grated
4 - eggs
1 box - powdered sugar
8 ounce - cream cheese
1/4 cup - butter/margarine
2 tsp - vanilla

How To Make not so traditional carrot cake

Step 1

Mix all ingredients but the eggs. You can use canned carrots, just mash them up a little before you add to mixer.

Step 2

Once mixed, add eggs one at a time. Mix until all is combined.
Step 3

Pour in greased and floured 9x13 pan. Bake 45 min at 350.
Step 4

For Icing: Cream together cream cheese, butter and vanilla. Add box of powder sugar a little at a time until mixed well.
Step 5

When cake is cool, ice cake. Store in refrigerator.
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