Carrot Cake with cream cheese icing

I can't claim credit for the cake recipe but the cream cheese frosting is one I've tweaked by DOUBLING the cream cheese from the original recipe. I can't stand grainy, over sugary icing. It is a very moist cake because the carrot is grated very small and packed when measuring. Because it's an oil cake the edges have an "crisp edge", unlike butter cakes with seem to have "softer" edges. This recipe came from the BH&G New Cook book. Careful not to undercook even by a few minutes as the cake top will be sticky when you ice it.


325 degrees

Grease and flour 2# 9" cake pans.

Mix together
2 cups all purpose flour
2 cups sugar
1 TSP baking powder
1 TSP baking soda
1 TSP salt
1 TSP cinnamon

Finely grate (very small)
3 CUPS carrots (peeled first please)
**packed not loose

Add carrots and
1 CUP vegetable oil
4 Eggs

to the dry mix and mix well.

Pour mix into 2# 9"round cake pans

Bake 40 minutes at 325 degrees.

6 oz cream cheese - room temp.
1/4 cup salted butter - room temp
1 tsp vanilla
2 cups powdered sugar

Mix well, the longer the better.

The frosting will barely cover the cake, so take it easy topping the bottom layer.

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