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| Carrot Cake |
This carrot cake is moist and delicious and doesn’t contain every spice from the
cupboard.
Ingredients
For the cake:
2 cups self-rising flour
2 teaspoons ground cinnamon
2 cups white sugar
1 1/2 cups vegetable oil
4 eggs
3 cups grated carrots
1/2 cup golden raisins
1/2 cup chopped pitted dates
1/4 cup currants
For the cream cheese frosting:
1 [8 ounce] package cream cheese
1/2 cup unsalted butter, softened
1 pound confectioners' sugar
2 teaspoons pure vanilla extract
Method
Preheat the oven to 350.
Grease two 9 inch round cake pans.
In a medium bowl, stir together the flour, cinnamon and sugar. Add the oil and eggs,
mix until blended, then stir in the carrots, raisins, dates, and currants. Divide the
batter evenly between the two prepared pans.
Bake for 25 to 30 minutes in the preheated oven. A toothpick inserted into the cake
should come out clean. Cool cakes on wire racks before removing from pans.
To make the frosting, use the second set of ingredients. In a medium bowl, cream
together the butter and cream cheese, add the sugar and cream well. Stir in the
vanilla. Use to fill and frost the cooled cake layers.
cupboard.
Ingredients
For the cake:
2 cups self-rising flour
2 teaspoons ground cinnamon
2 cups white sugar
1 1/2 cups vegetable oil
4 eggs
3 cups grated carrots
1/2 cup golden raisins
1/2 cup chopped pitted dates
1/4 cup currants
For the cream cheese frosting:
1 [8 ounce] package cream cheese
1/2 cup unsalted butter, softened
1 pound confectioners' sugar
2 teaspoons pure vanilla extract
Method
Preheat the oven to 350.
Grease two 9 inch round cake pans.
In a medium bowl, stir together the flour, cinnamon and sugar. Add the oil and eggs,
mix until blended, then stir in the carrots, raisins, dates, and currants. Divide the
batter evenly between the two prepared pans.
Bake for 25 to 30 minutes in the preheated oven. A toothpick inserted into the cake
should come out clean. Cool cakes on wire racks before removing from pans.
To make the frosting, use the second set of ingredients. In a medium bowl, cream
together the butter and cream cheese, add the sugar and cream well. Stir in the
vanilla. Use to fill and frost the cooled cake layers.