Summary

If you have approximately 1 hour to spend in the kitchen, Fall Classic: Carrot Cake might be a tremendous lacto ovo vegetarian recipe to try. This recipe serves 16. This dessert has 362 calories, 5g of protein, and 9g of fat per serving. For 56 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. If you have icing sugar, cinnamon, brown sugar, and a few other ingredients on hand, you can make it. 2 people were impressed by this recipe. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is rather bad. Users who liked this recipe also liked Fall Classic: Carrot Cake, Classic Carrot Cake, and Classic Carrot Cake.

Instructions

1. Preheat oven to 350F (180C) and grease two 9 (23cm) cake pans. Beat oil and sugars together in a large bowl until combined. Add eggs, one at a time, beating well after each addition. Next, combine flour, cinnamon, baking soda, baking powder and salt in a separate large bowl. Add flour mixture to egg mixture. Mix, just until combined. Fold in carrots. Divide batter evenly in prepared pans. Bake in preheated oven 25 to 30 minutes or until a toothpick inserted in centre of cake comes out clean. Cool in pans on wire cooling rack for 20 minutes. Remove from pans and cool completely on wire cooling rack.
2. For icing, cream butter and cream cheese in a medium bowl. Add icing sugar, one cup at a time. Beat well after each addition. Add vanilla. Continue beating until fluffy. Add 1 tbsp milk at a time to thin out icing if necessary. Place one cake on serving dish. Spread with icing. Top with remaining cake layer. Spread top with remaining icing.

Ingredients

• 1 baking powder
• 2 baking soda
• 3 packed brown sugar
• 4 packed brown sugar
• 5 butter, softened
• 6 Crisco Vegetable or Canola Oil
• 7 finely grated carrots (approx. 1 lb/454g)
• 8 cinnamon
• 9 eggs
• 10 granulated sugar
• 11 icing sugar
• 12 regular or low fat cream cheese, softened
• 13 salt
• 14 vanilla extract
• 15 whole wheat white flour

Directions

• 1 Preheat oven to 350F (180C) and grease two 9 (23cm) cake pans. Beat oil and sugars together in a large bowl until combined.
• 2 Add eggs, one at a time, beating well after each addition. Next, combine flour, cinnamon, baking soda, baking powder and salt in a separate large bowl.
• 3 Add flour mixture to egg mixture.
• 4 Mix, just until combined. Fold in carrots. Divide batter evenly in prepared pans.
• 5 Bake in preheated oven 25 to 30 minutes or until a toothpick inserted in centre of cake comes out clean. Cool in pans on wire cooling rack for 20 minutes.
• 6 Remove from pans and cool completely on wire cooling rack.For icing, cream butter and cream cheese in a medium bowl.
• 7 Add icing sugar, one cup at a time. Beat well after each addition.
• 8 Add vanilla. Continue beating until fluffy.
• 9 Add 1 tbsp milk at a time to thin out icing if necessary.
• 10 Place one cake on serving dish.
• 11 Spread with icing. Top with remaining cake layer.
• 12 Spread top with remaining icing.