Carrot cake

0 likes 0 comments Recipe by Judy Walton

Ingredients

2 cups flour 2 cups sugar 2 tsp. baking soda 2 tsp. cinnamon 1 1/2 cup oil 4 eggs 3 cups carrots, grated 3/4 cup walnuts, chopped FROSTING
1-8 oz. cream cheese 1/4 cup margarine or butter 2 tsp. vanilla 4 cups or more powdered sugar

Directions

1. Preheat oven to 350. Chop carrots in food processor. (Three cups is about 6 large carrots.) Remove carrots for later use. In food processor bowl, add flour, sugar, soda and cinnamon. Process to mix. Add eggs and oil. Process until just mixed and smooth. Add carrots and walnuts to cake batter until just mixed. Do not over process. Pour in greased baking pan. Bake 45 minutes. This cake can be used to make loaves, muffins or layer cake. FOR FROSTING: In food processor bowl, add softened cream cheese and margarine. Process until smooth and blended. Add vanilla and powdered sugar to cream cheese mixture. Process until smooth. Spread on cake. Do not frost the cake while it is hot.

desserts, cakes December 08, 2013 02:22