Malinda's Carrot Cake

• Vegetarian

• Produce

  • 3 cups Carrots

• Refrigerated

  • 3 Eggs

• Condiments

  • 1/4 cup Butter or margarine

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 2 tsp Cinnamon, ground
  • 1 1/2 cups Granulated sugar
  • 4 cups Powdered sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla

• Ingredients

  • 1 Frosting:

• Oils & Vinegars

  • 1 cup Vegetable oil

• Dairy

  • 1 package Cream cheese
  • 2 tsp Milk

Found on amish365.com

Ingredients

• 1½ cups granulated sugar
• 1 cup vegetable oil
• 3 eggs
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• ½ teaspoon salt
• 3 cups shredded carrots (5 medium)
• FROSTING
• 1 package (8 oz) cream cheese, softened
• ¼ cup butter or margarine, softened
• 2 to 3 teaspoons milk
• 1 teaspoon vanilla
• 4 cups powdered sugar

Directions

• Heat oven to 350°F.
• Grease bottom and sides of 13x9-inch pan with shortening or cooking spray; lightly flour.
• In large bowl, beat granulated sugar, oil and eggs with until blended.
• Add flour, cinnamon, baking soda, baking powder, 1 teaspoon vanilla and the salt; mix vigorously until well blended and smooth.
• Stir in carrots.
• Pour into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
• Cool completely, about 1 hour.
• In medium bowl, beat cream cheese, butter, milk and 1 teaspoon vanilla until smooth. Gradually beat in powdered sugar, 1 cup at a time until smooth and spreadable. Frost cake. Store covered in a refrigerator or cool cellar

Nutrition