Delicious, Quick, and Easy Carrot Cake
6-3.5 oz containers baby carrots(about 3 cups)
2 C sugar
4 beaten eggs
1 1/4 C cooking oil
1 tsp vanilla
2 C All-purpose flour (sifted)
2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
2 tsp cinnamon
1 1/2 C chopped walnuts
Pre-heat oven to 375 degrees. Grease and flour a Bundt Cake pan. Place your oven rack so that the top of the pan will be at the center of the oven.
Transfer carrots into mixing bowl. Add sugar and stir with a spoon. Hand beat eggs in a separate container. Pour into carrot mixture. Stir in oil and vanilla.
Add the flour, baking powder, baking soda, and salt. Mix for one minute with an electric mixer on low. Be careful to move all the ingredients from the side of the bowl.
Beat on high speed 2 more minutes. Add nuts and beat one additional minute on high to mix the nuts evenly in the batter.
Transfer batter to baking pan and bake for 50 to 55 minutes. Cake is ready when a toothpick inserted in the middle comes out clean and the cake leaves the sides of pan. Invert cake on to a cake rack. Set aside to cool.
When cool, slide the cake sideways onto a cake platter and spread with frosting (see below). Enjoy!
Cream Cheese Frosting
16 oz powdered sugar
8 oz soft cream cheese
1 stick (1/2 C) soft margarine
1 tsp vanilla
Combine sugar, cream cheese, margarine, and vanilla in mixing bowl. Beat on high speed for 5 minutes or until smooth.
If you can't find baby carrots where you live, you can use blended shreaded or grated fresh carrots.
Any vegetable oil can be used so here’s your chance to use a healthy oil like Canola.
Sometimes my cake takes longer than 55 minutes to cook. It depends on the altitude and your oven. The cake will take longer to bake at high altitudes.
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