Carrot Cake

This cake will stay very moist for at least a week when wrapped in foil and kept in fridge.

Carrot Cake
Carrot Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups flour

  • 1 1/2

    tsp baking powder

  • 1

    tsp baking soda

  • 1

    tsp salt

  • 1/2

    tsp cinnamon

  • 1/4

    tsp allspice

  • 1 1/2

    cups sugar

  • 1

    cup vegetable oil

  • 4

    eggs

  • 1/2

    tsp vanilla

  • 4

    cups grated carrots (about 4 large)

  • 1/2

    cup chopped walnuts - optional

Directions

Preheat oven to 350 Lightly grease a 9x13 baking pan Stir flour, baking powder, soda, salt and spices together until blended In a large mixing bowl, beat the sugar and oil with electric mixer Beat in eggs one at a time Add vanilla Gradually beat dry ingredients into the liquid mixture Stir in carrots and nuts Turn into prepared pan Bake in preheated oven for 40 minutes or until toothpick comes out clean Cool in pan, cover and refrigerate Cream Cheese Icing: Blend 250 g (8 oz) cream cheese with 1/4 cup butter, 1 cup icing sugar and 2 tsp vanilla.

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