4 beaten eggs, at room temperature
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon (optional)
1/2 teaspoon baking soda
3 cups finely shredded carrots (lightly packed)
3/4 cupcooking oil
cream cheese frostings
1/2 cup finely chopped pecans, toasted (optional)
Grease and flour two 9X 1/2 inch round cake pans, set aside.
In large mixing bowl stir together flour, sugar, baking powder, cinnamon and baking soda.
In medium bowl combine eggs, carrots and oil. Add egg mixture to flour mixture; stir until combined. Pour to pans.
Bake 350 F oven for 30-35 minutes or until wooden toothpick inserted near centers comes out clean. Cool on wire racks for 10 minutes. Remove from pans. Cool thoroughly on racks.
Frost tops and sides with Cream cheese frosting. If desired, sprinkle chopped pecans over frosting. Store in fridge up to 3 days.
makes 12 servings
Cream Cheese Frosting
makes about 4 cups.
1 8-ounce pkg cream cheese, softened
1/2 cup butter or margarine, softened
2 teaspoons vanilla
5 3/4 to 6 1/4 cups sifted powdered sugar
Beat cream cheese, butter and vanilla with electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well.
Gradually beat in additional powdered sugar to reach spreading consistency. This frosts tops and sides of two 8 or 9 layers. Half the recipe to frost a 13X9X2 inch cake.Where can if find a recipe for Carrot cake?
http://www.joyofbaking.com/CarrotCake.ht鈥?/a>Where can if find a recipe for Carrot cake?
These are both great resources for recipes.
http://allrecipes.com/
http://www.foodnetwork.com/
No comments:
Post a Comment