Carrot Cake III

By fani

Makes 1 cake or 24 cupcakes

Ingredients

• For the cake:
• 4 eggs
• 1 1/4 cups (300 ml) vegetable oil
• 2 cups white sugar (or 1 cup white and 1 cup brown)
• 3 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups (330 gr) grated carrots
• For the frosting:
• 1/2 cup (115 g) butter, softened
• 225 g cream cheese, softened
• 2 1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract

Details

Servings 18
Adapted from allrecipes.com

Preparation

Step 1

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2. In a large bowl, beat together eggs, oil, white sugar and 3 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Pour into prepared pan.

3. Bake in the preheated oven for 30- 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.