Cheryl's Carrot Cake
Yield
1 cakePrep
20 minCook
60 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | cups |
sugar
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| 3 | cups |
carrots
finely shredded |
|
| 1 | cup |
vegetable oil
for cooking |
|
| 4 | large |
eggs
|
|
| Frosting | |||
| 3 | ounces |
cream cheese
|
|
| ¼ | cup |
butter
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 473 | ml |
sugar
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 7.1E+2 | ml |
carrots
finely shredded |
|
| 237 | ml |
vegetable oil
for cooking |
|
| 4 | large |
eggs
|
|
| Frosting | |||
| 86.7 | ml/g |
cream cheese
|
|
| 59 | ml |
butter
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
powdered sugar
|
|
Directions
Preheat oven to 325℉ (160℃).
Grease and flour pan or pans.
Combine flour. sugar, baking powder, baking soda, salt and cinnamon with mixer.
Add shredded carrots, cooking oil and eggs.
Beat on low speed until blended.
Beat 2 minutes on medium speed.
Bake 9-inch rounds approximately 40 minutes.
Bake 9 x 13-inch pan 50 to 60 minutes.
Cool 10 minutes before removing cake from pan or pans.
For frosting cream together cheese, butter and vanilla.
Gradually add sugar.
Beat until smooth.
