Classic Carrot Cake Recipe
Container: 9x13 baking pan |
Prep Time: 10 minutes |
Cook Time: 45 minutes |
Serving Description: 1 piece |
Servings: 15 |
Ingredients
| CARROT CAKE: | |
- | 2 1/4 cups all purpose flour | |
- | 2 cups sugar | |
- | 2 teaspoons soda | |
- | 1 teaspoon cinnamon | |
- | 1/2 teaspoon nutmeg | |
- | 1/2 teaspoon salt | |
- | 2 cups shredded carrots - approximately 4 medium carrots | |
- | 1 1/2 cups oil | |
- | 4 eggs | |
| ||
| FROSTING: | |
- | 3 cups powdered sugar | |
- | 2 tablespoons butter or margarine - softened | |
- | 1 teaspoon vanilla | |
- | 8 ounces cream cheese - softened | |
- | 1 tablespoon milk or cream |
Directions CARROT CAKE:
- Heat oven to 350°.
- Grease the bottom of a 9x13 pan.
- In a large bowl, blend all ingredients together at a low speed.
- When combined, beat on high for 3 minutes.
- Pour batter into the prepared pan.
- Bake 40-45 minutes or until a toothpick inserted into the middle comes out clean.
- Cool completely before frosting.
FROSTING:
- In a medium bowl, blend all ingredients together on high speed until smooth.
- Spread over cooled cake.
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