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Recipe Name: Carrot Cake with Cream Cheese Frosting Difficulty: Easy
Source: Family recipe Serving Size: 10
Ethnicity: American Comments:
Base: Other Moist, rich and delicious....but NOT low fat! 
Course: Dessert
Preparation Time: 30-60 Minutes

2 Cup(s) Sugar
2 Cup(s) Flour
2 Teaspoon(s) Baking soda
3 Teaspoon(s) Cinnamon
1 Teaspoon(s) Salt
1 1/2 Cup(s) Vegetable Oil
4 Each(s) Large eggs
3 Cup(s) Shredded carrots
2 Each(s) Packages Philly cream cheese
1 Each(s) Butter (1 stick)
1 Cup(s) Confectioners sugar
1 Teaspoon(s) Pure vanilla extract
Remove cream cheese and butter from fridge to soften
Preheat oven to 350
Grease and flour two 8-inch cake pans

In food processor, grate carrots (approximately one small bag)

Mix together sugar, oil, eggs and cinnamon
Add flour, salt and baking soda, stir
Add carrots, mix thoroughly

Pour into two cake pans
Cook for approximately 50 minutes. Done when toothpick comes out clean

Cool in pans on wire racks for 15 minutes.
Remove from pans and continue cooling until room temperature

Frost with Cream Cheese Frosting (below)

Cream Cheese Frosting

In food processor, combine cream cheese, butter, confectioner's sugar and vanilla. Mix until thoroughly blended.

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Recipes 1.30