maandag 25 november 2013

Carrot Cake with Cream Cheese Frosting (Kopie)


1 1/2 cups sugar
1 cup vegetable oil
3 large eggs
2 cups flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped nuts
I also added, 1 tsp of nutmeg, and 1/2 cup coconut

1. Heat oven to 350 degrees. Grease bottom and sides of pan. I used a spring form pan, but you could use a 9x12, or two round pans.
2. Beat sugar, oil, and eggs, until well blended. Add remaining ingredients except, carrots and nuts. Mix together well. Fold in carrots and nuts. Pour into pan(s).
3. Bake 40-45 minutes for 9x13; 30-35 minutes for rounds.

Cream Cheese Frosting
1 package (8 oz) cream cheese frosting, softened
1/4 teaspoon butter or stick margarine
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Beat cream cheese, butter, milk and vanilla in medium bowl until smooth. ( I used my Kitchenaid). Gradually mix in powdered sugar one cup at a time. Frost on cooled carrot cake.

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