Young & Restless Carrot Cake
Yield
servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 4 | large |
eggs
|
|
| 1 ½ | cups |
vegetable oil
|
|
| 2 | teaspoons |
baking soda
|
|
| 2 | cups |
sugar
white |
|
| 1 | teaspoon |
cinnamon
|
|
| 3 | cups |
carrots
grated |
|
| Icing | |||
| 8 | ounces |
cream cheese
softened |
|
| ½ | cup |
butter
melted |
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | package |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 4 | large |
eggs
|
|
| 355 | ml |
vegetable oil
|
|
| 1E+1 | ml |
baking soda
|
|
| 473 | ml |
sugar
white |
|
| 5 | ml |
cinnamon
|
|
| 7.1E+2 | ml |
carrots
grated |
|
| Icing | |||
| 231.2 | ml/g |
cream cheese
softened |
|
| 118 | ml |
butter
melted |
|
| 1E+1 | ml |
vanilla extract
|
|
| 1 | package |
powdered sugar
|
*
|
Directions
Cake: Mix all dry ingredients together.
Add oil, eggs, and carrots.
Bake in three 9-inch pans for 30 to 35 minutes at 350℉ (180℃).
Cool 30 minutes and then add icing.
Icing: Mix ingredients together until smooth and spread on cake.
Garnish with chopped pecans or carrots curls (optional).
