We have desert at work on Tuesday's and Thursday and this is one of the all-time favs.
Carrot Cake
16 Servings
Preheat Oven to 350 Degrees
Ingredients:
2 Cups all-purpose flour
2 Tsp. baking powder
1 Tsp. baking soda
1/4 Tsp. salt
2 Tsp. ground cinnamon
3/4 Tsp. ground ginger
1/2 Tsp. ground allspice
1 Cup vegetable oil or light olive oil
4 Eggs
1 Cup granulated sugar
1 Cup packed dark brown sugar
1/2 Cup fresh orange juice
1 Tsp. vanilla
2 Cups shredded carrots
2 Cups chopped walnuts or pecans, toasted
Cream Cheese Icing - (recipe at bottom of page)
1.) Grease and flour a 13 x 9 x 2 inch baking pan
2.) Sift flour, baking powder, baking soda, salt, cinnamon, ginger and allspice.
3.) Beat oil, eggs, granulated sugar and brown sugar, 2 minutes or till blended. Add orange juice and vanilla.
4.) Beat in flour, slowly with a wooden spoon. Add carrots and walnuts.
5.) Bake in heated oven for 45 to 50 minutes, till a
hpick comes out clean from center.
6.) Cool and frost with cream cheese icing.
Cream Cheese Icing
Beat 6 ounces room-temperature cream cheese, 2 tablespoons room-temperature butter, 1 1/2 cups confectioners'
sugar and 1 tsp. grated lemon rind in a medium-size bowl until mixture is blended and smooth.
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