Carrot Cake

1 cup Oil

2 cups Sugar

4 Eggs

2 cups Flour

2 teaspoons Baking Soda

2 teaspoons Baking Powder

1/2 teaspoon Salt

1 1/2 teaspoon Cinnamon

3 cups grated Carrots

1 cup Chopped Nuts ( Walnuts, Pecans, etc)

1/2 cup Raisins

Preheat Oven 350*

In a large bowl mix the Oil and Sugar together.  Add 1 Egg at a time to the Oil/Sugar mixture.  In another bowl sift together the Flour, Baking Soda, Baking Powder, Salt, and Cinnamon.  Add the sifted ingredients to the Oil/Sugar/Egg mixture and combine well.  Stir in the Carrots, Nuts, and Raisins.  Pour into a 9×13 inch pan that has been either sprayed with a No-Stick cooking spray or that has been greased and floured.  Bake at 350* for 1 hour or until a toothpick poked into the center comes out clean.  Let the cake cool before frosting. 

For Cream Cheese Frosting

Mix together

1 8 oz package Cream Cheese

1 teaspoon Vanilla

3 Tablespoons melted Butter

1 1/2 cups Powdered Sugar (Confectioners)

Spread on cooled cake.  Enjoy!

This entry was posted on Saturday, April 3rd, 2010 at 9:46 pm and is filed under Dessert. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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