Friday, October 28, 2016

Big City Carrot Cake

Here's my recipe, quick and delicious.   I made it in a 13x9 pan which isn't as pretty as baking in round cake pans, but it still tastes fabulous!

Big City Carrot Cake


2 cups sugar
1 1/2 cups canola or vegetable oil
3 cups finely shredded carrots (I chopped carrots finely in a food processor)
4 eggs
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/8 teas. salt
1 Tablespoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon ground cloves
1 cup finely chopped pecans
Raisins or coconut (optional - I normally leave out)

Mix together the sugar and oil.  Added carrots and beat well with mixer.
Add eggs, one at a time, and mix after each egg.
Add ONE cup flour, baking soda, baking powder, salt, cinnamon, ginger and gloves.
Mix well with mixer.

Add the remaining one cup flour and nuts.  Mix well.

Spray or butter 13x9 pan or round cake pans.
Bake at 350' for 35-40 minutes.

Butter Cream Frosting

8 oz. softened cream cheese
1/2 cup softened butter
3 cups powdered sugar
1 teaspoon vanilla
Splash of milk if needed

Mix all ingredients until creamy.  Allow cake to cool completely before frosting.

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