MARICA’S CARROT CAKE
Ingredients
For the Cream Cheese Frosting:
1 package (3 oz) cream cheese, softened 4 tablespoons butter or margarine, softened 1 ¾ cups confectioners’ sugar ¼ teaspoon vanilla extract
1 ¼ cups oil 2 cups sugar 4 large eggs 3 ½ cups shredded carrots (about 5 medium carrots) 1 teaspoon vanilla extract
2 cups all-purpose flour 2 tablespoons baking powder 2 tablespoons baking soda 2 tablespoons ground cinnamon
Instruction
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan. Mix Wet Ingredients: In a large bowl, beat together the sugar and oil until well combined. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract. Prepare Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and cinnam on. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing until just combined. Avoid overmixing. Add Carrots: Fold in the shredded carrots until evenly distributed. Bake : Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool: Allow the cake to cool completely in the pan on a wire rack before frosting.
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