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2 c. all-purpose flour 2 c. sugar 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 1 tsp. ground cinnamon 3 c. finely shredded carrot 1 c. cooking oil 4 eggs Grease and lightly flour a 13 x 9 x 2-inch baking pan (or two 9 x 1 1/2-inch round baking pans). In a mixer bowl, combine the first 6 ingredients. Add next 3 ingredients, beating with electric mixer until combined. Beat on medium speed for 2 minutes. Turn into pans. Bake in a 325 degrees oven for 50 to 60 minutes in the 13 x 9 x 2-inch pan or until done. (For two 9-inch layers, bake in a 325 degrees oven for 40 minutes or until done.) Cool on a wire rack. Remove layers from pans after cooling for ten minutes. Cool well. Frost with Cream Cheese Frosting. Serves 12 to 15. Cream Cheese Frosting: 1 (3 oz.) pkg. cream cheese 1/4 c. butter or margarine 1 tsp. vanilla 2 c. sifted powdered sugar In a bowl, beat together cream cheese, butter or margarine and vanilla until light and fluffy. Gradually add powdered sugar, beating until smooth. Spread over cooled cake. Sprinkle with chopped nuts, if desired. Frost tops of two 8 or 9-inch layers. Cover. Store in the refrigerator. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |