Carrot Cake

What could be more comforting than a moist carrot cake with citrus icing?  This recipe is simple, but the results are delicious.  Feel free to add other ingredients such as nuts, coconut or diced pineapple.

 

Carrot Cake

 

For the Cake:

2 Cups Sugar

2 Cups Flour

3 Cups Carrots, shredded

½   tsp. Baking soda

2 tsp. Baking powder

1 ½ Cup Vegetable oil

4 Large Eggs

2 tsp. Cinnamon

2 tsp. Vanilla

1 Cup Chopped pecans (optional)

 

For the Icing:

8 Oz. Cream cheese

½   Cup Butter

1 Lb. Icing sugar

1 tsp. Vanilla

2 Tbsp. Orange juice

 

Mix dry ingredients.  Add oil and eggs.  Add carrots and blend well.  Bake in greased and floured 10″ pans at 350 degrees for 40 minutes, or until cake springs back in the middle (about 205 degrees).

Beat together cream cheese and butter.  Beat in vanilla and orange juice.  Gradually beat in icing sugar.  Ice cake when completely cool.

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