CARROT CAKE

Carrot Cake image

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

Ingredients

2 cups plain flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
1 1/2 cups corn oil
4 eggs
3 cups finely grated carrots
8 ounces cream cheese
1/4 cup margarine
4 cups powdered sugar
1 teaspoon vanilla extract
1 cup nuts (optional)

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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