Home Cookin': Carrot Cake With Cream-Cheese Icing

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Carrot cake with cream-cheese icing - PHOTO BY CAROLYN FOX
  • photo by Carolyn Fox
  • Carrot cake with cream-cheese icing

Carrot cake with cream-cheese icing

Getting kids to eat their veggies can be a struggle. Not so with this cake, which is loaded with carrots but still sweet and spiced with cinnamon. It goes down easy — especially when there's cream-cheese icing. Your little ones will eat it up.

Carrot Cake

2 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
4 eggs
1 cup oil
3 1/2 cups grated carrots

Preheat oven to 350 degrees.

Sift together the flour, sugar, baking soda and cinnamon in a medium-sized bowl.

In a large bowl, beat the eggs until they're frothy. Slowly add in the oil. Gradually add in the flour mixture, stirring until smooth. Fold in the carrots.

Pour the batter into a greased 9-by-13" sheet pan. Bake for 30 minutes, or until a toothpick inserted into the center of the cake pulls out clean.

Cream-Cheese Icing
4 tablespoons butter, softened
1 eight-ounce package of cream cheese
1 teaspoon vanilla
2-3 cups powdered sugar

Use an electric mixer to cream together the butter, cream cheese and vanilla in a bowl. Gradually beat in 1/2 cup of powered sugar at a time, until you've reached your desired texture and sweetness.

Smooth the icing over the cooled cake. Cut into small squares to serve — or stack two squares for a "layer" cake.

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