CARROT CAKE

Carrot Cake image

Provided by Joan Nathan

Categories Cake Cheese Egg Bake Lemon Walnut Carrot Raw Cinnamon Butter

Yield serves 8-10

Number Of Ingredients 16

Ingredients

Cake:
3 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
1 1/2 cups vegetable oil
3 cups grated raw carrots (1 pound)
4 eggs
1/2 cup chopped walnuts
Frosting:
3 ounces cream cheese, softened
4 tablespoons (1/2 stick) butter or pareve margarine, softened
2 cups confectioners' sugar
1 teaspoon lemon juice

Steps:

Cake:
1. Preheat the oven to 350 degrees. Grease and flour a 10-inch Bundt or tube pan.
2. Sift the flour together with the baking powder, baking soda, salt, and cinnamon.
3. In another bowl, combine the sugar and oil and mix thoroughly. Add the carrots and blend well.
4. Add the eggs, 1 at a time, to the carrot mixture, beating well after each addition. Fold in the nuts. Then gradually add the flour mixture, blending well.
5. Pour the batter into the prepared pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Cool before frosting.
Frosting:
When the cake is cool, blend together the frosting ingredients and frost.

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