Carrot Cake w/ Cream Cheese Icing

Carrot Cake Goodness

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Thank you to my sister for a pretty fool proof Carrot Cake recipe. I didn’t have exactly 3 cups of shredded carrots and it still turned out perfect. 

  • What you’ll need: Cake 3 cups of shredded carrots, brown sugar, white sugar, vegetable oil, 4 eggs, flour, baking soda, baking powder, cinnamon.  Icing 1 pkg of cream cheese, marg/butter, icing sugar
  • Mix 1 cup of brown sugar, 1 cup of white sugar and 3/4 cup of veg. oil together
  • Add 4 eggs and 1 tsp of vanilla
  • Add shredded carrots and mix well
  • Add 2 cups of flour, 2 tsp of baking powder, 1/2 tsp of baking soda, 1 tsp of cinnamon and a pinch of salt. Mix until blended scraping the sides if needed
  • Bake in a greased 9×13 pan at 350 degrees for approximately 45-50 min or until browned and a toothpick inserted comes out clean
  • Cool completely before adding icing
  • Icing: Blend together 1 softened pkg of cream cheese with 1/4 cup of marg/butter, 2-3 cups of icing sugar, 1 tsp of vanilla. Add 1 tbsp of milk if you want a runnier consistency
  • The cake should be kept covered in the fridge because of the cream cheese icing

 

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