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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is my FAVORITE Carrot Cake recipe. It is so versatile... the same recipe can be used to make a sheet cake, a 2-layer cake or 24 cupcakes. The frosting pipes perfectly, so is ideal if a decorated cake is needed. The recipe can be easily halved to make a smaller cake. And it is an extremely moist cake. Ingredients:
2 cups plain flour |
2 teaspoons baking soda |
1 teaspoon salt |
2 teaspoons cinnamon |
2 cups sugar |
1 1/2 cups corn oil |
4 eggs |
3 cups finely grated carrots |
8 ounces cream cheese |
1/4 cup margarine |
4 cups powdered sugar |
1 teaspoon vanilla extract |
1 cup nuts (optional) |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease and flour two 9-inch cake pans (recommend lining with parchment paper); OR one 9x13; OR line 24 muffin tins with cupcake liners.
3. Mix dry ingredients together.
4. Add oil, blend well.
5. Add eggs one at a time.
6. Blend after each.
7. Add carrots and blend.
8. Pour batter into pan and bake for 40 minutes, or until done (for cupcakes 30-35 minutes).
9. Remove from oven, cool and frost.
10. To prepare the icing: Soften Margarine and cream cheese.
11. Mix well.
12. Add sugar and vanilla.
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