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Ingredients
| all-purpose flour (unsifted): 2 cups |
| baking powder: 2 tsp |
| baking soda: 2 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 2 tsp |
| granulated sugar: 1 1/2 cups |
| corn oil: 1 1/2 cups |
| eggs: 2 |
| carrots (grated): 2 2/3 cups |
| walnuts (chopped): 3/4 cup |
| margarine (oleo): 2 oz (softened) |
| cream cheese: 10 oz (softened) |
| powdered sugar: 1 lb |
| vanilla extract: 1 3/4 tsp |
Memorial Medical Center Carrot Cake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
40 min -
Servings
12 serving(s)
Tags
- Preheat oven to 325°F.
- Blend flour, baking powder, baking soda, salt and cinnamon.
- Set aside.
- Combine sugar, oil and eggs.
- Beat 2 minutes on medium speed.
- Add dry ingredients to the oil mixture and beat 1 minute.
- Add carrots and nuts.
- Mix until blended.
- Pour batter into a 13x9-inch cake pan, or two 9-inch layer cake pans.
- Bake 35 to 45 minutes.
- Cool completely before frosting.
- To make icing, cream the margarine and cream cheese.
- Add powdered sugar and mix well.
- Stir in vanilla.
- Beat until creamy.
- *Toreduce fat in cake batter, replace half of the corn oil with applesauce.