Friday, March 12, 2010

Carrot cake


Carrot cake with cream cheese frosting.

2 cups sugar
1 cup vegetable oil
4 eggs
1 cup carrots grated
1 cup flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground allspice
1 tsp ground cinnamon

for the icing
1 cup icing sugar
1 cup cream cheese
2 oz margarine
2 tsp vanilla
6 oz nuts optional

Mix sugar, vegetable oil, eggs, carrots beat for 2 minutes, add the dry ingredients in batches and mix well. Divide the batter into two buttered and floured 9" round dishes. Bake for 35 to 45 minutes at 375F. Cool in the dishes then unmould.
Combine all the icing ingredients except nuts.
Spread 1/3rd of the smooth icing on one layer of the cake after setting it on the serving plate, layer the second cake then put the icing on the top and sides of the cake. Sprinkle the nuts around the top edge of the cake.

This recipe goes to vegetable marathon carrot event.

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