Carrot Cake

Carrot Cake

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Carrot Cake

INGREDIENTS

1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
5 medium carrots, shredded (3 cups)
1 cup coarsely chopped walnuts or pecans (optional)
Cream Cheese Frosting (below)

METHOD

1. Heat oven to 350ºF (180ºC). Grease and flour bottom and sides of rectangular pan, 13 x 9 x 2 inches.

2. Mix sugar, oil and eggs in large bowl until blended; beat with spoon 1 minute. Stir in remaining ingredients except carrots, nuts and Cream Cheese Frosting; beat with spoon 1 minute. Stir in carrots and nuts. Pour into pan.

3. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Frost with Cream Cheese Frosting.

Cream Cheese Frosting
1 package (8 ounces) cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla
4 cups powdered sugar

Beat cream cheese, milk and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.

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