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Thursday, November 15, 2007

Carrot Cake With Cream Cheese Frosting

Paula has been real busy in the kitchen lately.

This is an easy recipe and don’t be surprised if the sides stick to the pan. I run a hot knife around the sides several times before attempting to transfer it to a cake dish. Also note for some reason this cake tends to sink in the middle which you can hide with frosting.
Carrot Cake with Cream Cheese Frosting



Ingredients:
  1. 4 Eggs (I use Jumbo)
  2. 1 1/2 Cups Canola Oil
  3. 2 Cups Flour
  4. 1 1/2 Cups Sugar
  5. 2 Teaspoons Baking Soda
  6. 2 Teaspoons Baking Powder
  7. 2 Teaspoons Cinnamon
  8. 3 Cups Grated Carrots
  9. 1 Cup chopped Walnuts or Pecans (Optional)
You will need:
  1. 1 Large Bowl
  2. 1 Electric Mixer
  3. 1 9 x 13 Baking (Cake) Pan
Variations:
  1. Add 1 Cup of Raisins
  2. Use Zucchini in addition or in place of Carrots
Directions:
  1. Combine Eggs and Oil and mix until blended
  2. Add Flour, Sugar, Baking Soda, Baking Powder and Cinnamon
  3. Mix until well Blended
  4. Add Carrots and Nuts and mix with a spoon until well blended
  5. Pour into a greased baking pan and bake at 350 degrees for 30 – 40 minutes
Ingredients For Frosting:
  1. 1 pound confectioners sugar
  2. 8 ounces Cream Cheese (softened)
  3. 1/2 Cup Margarine or Butter (Softened)
  4. 1 Teaspoon Vanilla
Directions For Frosting:
  1. Blend until smooth

The cheese frosting from Cream Cheese can actually be used on any cake so it would be in place to remember it and put that away for any cake as well. It does make the cake a "milk" cake for Kosher people, but still it sounds delicious (and fattening as well!). Of course this gets 3-stars for difficulty though it is not an overwhelming chore. Enjoy.

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