Friday, May 21, 2010

Carrot Cake

Ingredients 
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
3 cups grated carrots
1 cup chopped walnuts
Frosting  
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 tsp vanilla extract
1/2 cup chopped walnuts






Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Be sure not to over-mix. Stir in carrots. Fold in walnuts. Pour into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.


To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

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