Carrot-Top Cake
Yield
servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar
|
|
| 1 ½ | cups |
vegetable oil
|
|
| 4 | wholes |
eggs
beaten |
*
|
| 2 | cups |
self-rising flour
|
|
| 2 | Teaspoons |
cinnamon
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | cups |
carrots
grated |
|
| ½ | cup |
nuts
chopped |
|
| ¼ | cup |
margarine
soft |
|
| 8 | ounces |
cream cheese
|
|
| 1 | pound |
powdered sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
milk
if needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
|
|
| 355 | ml |
vegetable oil
|
|
| 4 | wholes |
eggs
beaten |
*
|
| 473 | ml |
self-rising flour
|
|
| 2 | Teaspoons |
cinnamon
|
*
|
| 5 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
carrots
grated |
|
| 118 | ml |
nuts
chopped |
|
| 59 | ml |
margarine
soft |
|
| 231.2 | ml/g |
cream cheese
|
|
| 453.6 | g |
powdered sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
milk
if needed |
*
|
Directions
Grease and flour 3 cake pans.
In a large bowl combine the sugar, oil, eggs, flour, cinnamon, 1 teaspoon of vanilla, carrots, and nuts in the order given.
Pour into the prepared pans.
Bake in 300℉ (150℃) oven for about 30 minutes.
Cream together the remaining ingredients, adding milk if needed to make the icing spreadable.
Spread on cooled cake.
