A moist and delicious Carrot Cake with Butter Cream Cheese Icing.
Ingredients for Carrot Cake
3 eggs
1 cup sugar
1 1/4 cups (310 ml) olive oil
1 tsp (5 ml) vanilla
3 cups (750 ml) grated carrots
2 cups (500 ml) flour (half white and half wholewheat, or 100% whole wheat)
2 tsp (10 ml) baking powder
1 tsp (5 ml) baking soda
1 tbsp (15 ml) cinnamon
3/4 tsp (3.75 ml) salt
1 cup (500 ml) walnuts, chopped
Preparing Carrot Cake
- Preheat oven to 350 degrees F.
- Beat eggs until frothy then add sugar, oil and vanilla. Mix well.
- Add carrots to egg mixture.
- Mix together dry ingredients separately (flour, baking powder and soda, cinnamon, cloves, salt, walnuts).
- Mix dry and wet mixture together thoroughly.
- Pour into a greased Bundt pan or a 9 by 13 inch (22 by 33 cm) baking dish and bake for about 50 minutes.
- Remove cake from pan and cool on a cake rack.
- Once carrot cake has cooled ice with Butter Cream Cheese Icing (see below).
Butter Cream Cheese Icing
Ingredients for Butter Cream Cheese Icing
1 cup (125 ml) cream cheese, softened
1/2 cup (125 ml) butter, softened
1 tsp (5 ml) vanilla
2 cups (500 ml) icing sugar
How to make Butter Cream Cheese Icing
- Beat cream cheese then add butter and vanilla and mix well.
- Add icing sugar and mix thoroughly.
- Ice cool cake.