I thought that I better post my Carrot Cake receipe before I forget. This cake is moist and delicious without the cream cheese frosting, but I usually cheat and buy the Betty Crocker Cream Cheese Frosting just because my life is so busy or maybe because I'm just plain too lazy to bother.
2 cups all purpose flour
1 1/4 cups brown sugar
2 tsp. baking soda
1 tsp baking powder
2 tsp cinnamon
1/4 tsp salt
4 large eggs
3/4 cup vegetable oil
3 cups grated carrots
1 cup chopped walnuts
Preheat oven to 350 F. Grease and flour Bunt or tube pan. Mix dry ingredients together.
Add eggs and oil and beat until well blended, scrape sides.
Mix in carrots and walnuts. pour in prepared pan.
Bake for 50 to 60 minutes or until done. Test with a tooth pic . If the tooth pic comes out clean , it is done.
Cool on cake rack for 10 minutes before removing from pan. When completely cool, frost with Cream Cheese Frosting. NOTE In my oven, the cake is ready in 50 minutes.
CREAM CHEESE FROSTING
6 oz. cream cheese
2 Tbsp butter
2 cups icing sugar
1 tsp. vanilla
Beat cream cheese and butter, add icing sugar and vanilla, beat at high speed until fluffy. Spread on
Thanks for the visit and for leaving a comment. JB