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.