Carrot Cake and Cream Cheese Frosting

2 Cups all-purpose flour
2 Cups sugar
1 Tsp. baking powder
1 Tsp. baking soda
1 Tsp. salt
1 Tsp. ground cinnamon
3 Cups finely shredded carrots (about 9)
1 Cup cooking oil
4 Eggs

Grease and lightly flour a 13x9x2" baking pan.

In large mixer bowl stir together flour, sugar, baking powder, baking soda, salt and cinnamon.

Add carrots, oil and eggs.

Mix till moistened; beat at medium speed for 2 minutes.

Pour into prepared pan and bake at 325° for 50-60 minutes or until toothpick inserted in center comes out clean.

Cool thoroughly on wire rack before frosting (or frosting melts as you put it on).

Cream Cheese Frosting

1 3 oz package cream cheese
¼ Cup butter or margarine
2 Cups sifted powdered sugar
1 Tsp. vanilla
¼ Cup chopped nuts

Soften cream cheese and butter then beat till fluffy.

Gradually add sugar and beat till smooth while adding vanilla.

Spread over cooled cake and sprinkle with nuts.

Back to Sweet index     Back to index