By Natasha Muller
This recipe came from Better Homes and Gardens New Cookbook
Prep: 30 minutes Bake: 30 minutes Oven: 350°F Cool: 2 hours Makes: 12 Servings
- 4 beaten eggs
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- 3 cups finely shredded carrots
- ¾ cup cooking oil
- 1 recipe Cream Cheese Frosting (See Recipe Below)
½ cup of pecans/raisins/cranberries
- Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour two 9 x 1½-inch round cake pans; then set pans aside. In a large bowl, begin to stir together the flour, sugar, baking powder, cinnamon and baking soda for this recipe.
- In a medium bowl, combine eggs, carrots, and oil. Add the egg mixture to flour mixture; stir until combined.After mixing, pour the batter into the prepared pans.
- Bake the mixture in a 350°F oven for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. Cool on wire racks for 10 minutes. Remove the cake from the pans. Cool thoroughly on racks.
- Frost tops and sides with Cream Cheese Frosting. If desired, sprinkle optional ingredients over frosting. Store cake in the refrigerator for up to 3 days.
Cream Cheese Frosting:
Start to Finish: 20 minutes Makes: about 4 cups
- 1 8-ounce package cream cheese, softened
- ½ cup butter or margarine, softened
- 2 teaspoons vanilla
- 5¾ to 6¼ cups sifted powdered sugar
- Beat cream cheese, butter, and vanilla with an electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency. The recipe frosts tops and sides of two 8- or 9- inch layers. Cover and store frosted cake in the refrigerator.
For the full recipe including nutrition facts and other recipes by Better Homes and Gardens click here.