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.