CARROT CAKE
This is my FAVORITE Carrot Cake recipe. It is so versatile... the same recipe can be used to make a sheet cake, a 2-layer cake or 24 cupcakes. The frosting pipes perfectly, so is ideal if a decorated cake is needed. The recipe can be easily halved to make a smaller cake. And it is an extremely moist cake.
Provided by Vicki G.
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour two 9-inch cake pans (recommend lining with parchment paper); OR one 9x13; OR line 24 muffin tins with cupcake liners.
- Mix dry ingredients together.
- Add oil, blend well.
- Add eggs one at a time.
- Blend after each.
- Add carrots and blend.
- Pour batter into pan and bake for 40 minutes, or until done (for cupcakes 30-35 minutes).
- Remove from oven, cool and frost.
- To prepare the icing: Soften Margarine and cream cheese.
- Mix well.
- Add sugar and vanilla.
Nutrition Facts : Calories 8866.2, Fat 475.2, SaturatedFat 106.9, Cholesterol 1095.5, Sodium 6564.8, Carbohydrate 1112.6, Fiber 18.5, Sugar 887.9, Protein 71.9
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