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Carrot Cake

  • 1serving
  • 30minutes

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, D
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cake:

  2. 4 egg s

  3. 3/4 c vegetable oil

  4. 14 oz. sugar

  5. 1/2 t salt

  6. 9 oz. flour

  7. 1/2 t cinnamon

  8. 3/4 t baking soda

  9. 1/4 t baking powder

  10. 1 lb. grated carrot s

  11. 1 c chopped walnut s Cream Cheese Frosting:

  12. 7 1/2 oz. soft butter

  13. 1 lb. 14 oz. soft cream cheese

  14. 1 lb. 2 oz. powdered sugar

  15. 1 t vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°F.

  2. Whip eggs to ribbons.

  3. Gradually add oil while still whipping.

  4. On low speed, add sugar and salt.

  5. Sift remaining dry and add.

  6. Fold in carrots and nuts at pour into a greased 10" cake pan. Bake for 55 minutes.

  7. Allow to cool before turning out of pan.

  8. For frosting, cream all ingredients together until light and fluffy and use to frost the cake.

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