Carrot Cake

By á-2484

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

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

Preparation

Step 1

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.