Carrot Cake I
When spring arrives, prepare this cake that will have you wishing you baked another one!
Yield
1 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | cups |
sugar
|
|
| 1 | tablespoon |
cinnamon
|
|
| 2 | teaspoons |
baking soda
|
|
| ⅔ | cups |
vegetable oil
|
|
| 2 | cups |
carrots
grated |
|
| 4 | large |
eggs
|
|
| 1 | cup |
nuts
chopped |
|
| 1 | small |
cream cheese
|
*
|
| ¼ | cup |
margarine
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 473 | ml |
sugar
|
|
| 15 | ml |
cinnamon
|
|
| 1E+1 | ml |
baking soda
|
|
| 158 | ml |
vegetable oil
|
|
| 473 | ml |
carrots
grated |
|
| 4 | large |
eggs
|
|
| 237 | ml |
nuts
chopped |
|
| 1 | small |
cream cheese
|
*
|
| 59 | ml |
margarine
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
powdered sugar
|
|
Directions
Mix all ingredients in order; beat well. Pour into 2 9x5x2 inch loaf pans. Bake at 350℉ (180℃) one hour, or until done. Cool. Frost with the following frosting, if desired.
Frosting: Mix all ingredients well. Spread frosting over cooled cake.
