Wednesday, March 28, 2012

Moist Carrot Cake

I got this recipe from a friend of mine. It is such a moist and delicious cake.  Even my kids, who aren't really carrot eaters, LOVED it!
Here's what you need:

  • 2 c flour
  • 2 c sugar
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 c oil (I used Canola)
  • 4 eggs
  • 3 c shredded carrots (I used the small bag of regular size carrots, it's a little over 3 cups shredded, but works)
  • crushed walnuts (optional)
Mix dry ingredients with cooking oil, and then add eggs all at once.
Blend in carrots and nuts
Pour into greased and floured 9x13 pan (can also be made into cupcakes)
Bake 350 degrees for 45-50 minutes or until toothpick comes out clean. Bake about 30 minutes for cupcakes.

Cream Cheese Frosting
  • 1/2 c butter softened
  • 8 oz cream cheese
  • 2 1/2 tsp vanilla
  • 1 lb. powdered sugar
Beat all ingredients until creamy.  When cake has cooled, frost and enjoy! I kept the leftover cake (there wasn't much) in the fridge because of the cream cheese in the frosting. 

~Simply Angie

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