Carrot is among of my favorite root vegetables because it is claimed to be the perfect health food, along with its delicious taste.
Ingredients
For the carrot cake:
1 ¼ cups vegetable oil
2 cups all-purpose flour
2 tsp bi-carbonated soda
1 cup white sugar
1 cup brown
5 eggs
½ tsp salt
2½ tsp ground cinnamon
3 cups carrots, grated
1 cup walnuts, chopped
For the icing:
8 oz cream cheese, softened
2 cups confectionars’ sugar
½ cup butter, softened
Method
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For the carrot cake, preheat the oven to 325 F. Grease and line a 9”x13” sheet pan.
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In a bowl, mix all of the ingredients for the carrot cake, except the carrots and walnuts, until well combined. Stir in the carrots and walnuts.
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Pour the mixture into the cake pan and bake for 1 hour, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool. After a few minutes, remove the cake from the pan and set aside to cool completely on a cooling rack.
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To make the icing: Beat the cream cheese and butter together in a bowl until creamy, then add the confectioners’ sugar and beat for a minute. Spread the icing over the top of the cake with a palette knife.
