Fall Classic: Carrot Cake
If you have approximately 1 hour to spend in the kitchen, Fall Classic: Carrot Cake might be a tremendous lacto ovo vegetarian recipe to try. This recipe serves 16. This dessert has 362 calories, 5g of protein, and 9g of fat per serving. For 56 cents per serving, this recipe covers 7% of your daily
- Prep time
- 18 min
- Cook time
- 42 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
- 2 tsp baking powder
- 2 tsp baking soda
- 0.75 cup brown sugar
- 0.25 cup butter
- 1 cup canola oil
- 3 cups carrots
- 2 tsp cinnamon
- 4 eggs
- 1 cup granulated sugar
- 4 cups icing sugar
- 1 cup cream cheese
- 1 tsp salt
- 1 tsp vanilla extract
- 2 cups flour
Instructions
- 1
Preheat oven to 350F (180C) and grease two 9 (23cm) cake pans. Beat oil and sugars together in a large bowl until combined.
- 2
Add eggs, one at a time, beating well after each addition. Next, combine flour, cinnamon, baking soda, baking powder and salt in a separate large bowl.
- 3
Add flour mixture to egg mixture.
- 4
Mix, just until combined. Fold in carrots. Divide batter evenly in prepared pans.
- 5
Bake in preheated oven 25 to 30 minutes or until a toothpick inserted in centre of cake comes out clean. Cool in pans on wire cooling rack for 20 minutes.
- 6
Remove from pans and cool completely on wire cooling rack.For icing, cream butter and cream cheese in a medium bowl.
- 7
Add icing sugar, one cup at a time. Beat well after each addition.
- 8
Add vanilla. Continue beating until fluffy.
- 9
Add 1 tbsp milk at a time to thin out icing if necessary.
- 10
Place one cake on serving dish.
- 11
Spread with icing. Top with remaining cake layer.
- 12
Spread top with remaining icing.