 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
2 cup(s) all purpose floour |
2 cup(s) sugar |
1 teaspoon(s) baking powder |
1 teaspoon(s) baking soda |
1 teaspoon(s) ground cinnamon |
3 cup(s) carrots finely shredded |
1 cup(s) cooking oil |
4 eggs |
6 ounce(s) cream cheese |
1/2 cup(s) butter or margarine softened |
2 teaspoon(s) vanill |
4 1/2 to 4 3/4 cup(s) powdered sugar sifted |
Directions:
1. CAKE
2. In a bowl, combine flour, sugar, baking powder, baking soda and cinnamon.
3. Add carrot, oil and eggs. Beat with an electric mixer until combined.
4. Pour into 2 greased and floured 9x12 round baking pans.
5. Bake in a 350 degree oven for 30-35 minutes or until a toothpick inverted near the center comes out clean.
6. Cool on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on racks.
7. FROSTING
8. In a bowl, beat together cream cheese, butter or margarine and vanilla until light and fluffy. Gradually add cup powdered sugar, beating well.
9. Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency.
10. Frost top and sides of two (2) 8 or 9 inch cake layers. Cover cake; store in refrigerator.
|
|