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Ingredients
| granulated sugar: 2 cups |
| egg substitute: 1 cup |
| canola oil - for salads, woks and light frying: 1 cup |
| ground cinnamon: 1 Tbl |
| baking soda: 2 tsp |
| salt: 1 tsp |
| vanilla extract: 2 tsp |
| unbleached all-purpose flour (unsifted): 2 cups |
| carrots (grated): 3 cups (finely grated) |
| walnuts (chopped): 1 cup (optional) |
| seedless raisins (packed): 1 cup (optional) |
| margarine (oleo): 1/2 cup |
| cream cheese: 1 8oz package (softened) |
| powdered sugar: 1 lb |
| vanilla extract: 2 tsp |
Killer Carrot Cake With Cream Cheese Icing
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
45 min -
Servings
15 serving(s)
Tags
- Preheat oven to 350.
- In a large mixing bowl, combine sugar, egg sub, canola oil, cinnamon, baking soda, salt, 2 tsp vanilla, unbleached flour, carrots and walnuts and raisins (if using). Mix well.
- Pour into a 13x9x3 baking dish and bake 40-45 minutes or until a toothpick inserted near the center comes out clean.
- Side note: I have not tried this as a layer cake so the cooking times in the round pans may vary!
- While the cake is baking, make the icing.
- Start by combining the softened cream cheese and margarine. Mix until well blended.
- Add the powdered sugar and 2 tsp vanilla and mix until combined.
- Allow the cake to cool thoroughly before icing.