Carrot Cake

By cmcrobb

Makes 20 servings
Calories: 350 per serving
Weight Watchers Points: 10 per serving

Ingredients

• CAKE
• 2 1/2 cups flour
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp salt
• 1 cup vegetable oil
• 2 cups sugar
• 4 large eggs
• 1 tsp vanilla
• 3 cups finely grated carrots
• 1 cup chopped nuts
• CREAM CHEESE FROSTING
• 2 1/2 cups icing sugar
• 1/2 cup soft butter
• 113 g cream cheese, at room temperature
• 1 tsp vanilla

Preparation

Step 1

Preheat oven to 350⁰F
Combine flour, soda, cinnamon and salt together; set aside.
In a large mixer bowl combine oil, sugar, eggs and vanilla, beat until light (about 5 minutes)
Blend in carrots and nuts.
Blend in dry ingredients 1/3 at a time.
Pour batter into a greased and floured 9x13 pan
Bake 55 to 60 minutes.
Let cake stand in pan 10 minutes before removing.
Cool completely on rack.

Cream Cheese Frosting
Sift icing sugar. Cream butter and cream cheese together. Add vanilla. Beat in icing sugar gradually until right spreading consistency.