Carrot Cake

22 Nov

Carrot Cake

 

CAKE:

2 cups packed brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
¾ cup coconut oil or vegetable oil
4 eggs
4cups grated carrots
1 cup raisins
2 cups all-purpose flour and wheat flour mix

FROSTING:
8 ounce package cream cheese, softened
½ cup butter, softened
1 teaspoons vanilla extract
3 ¾ cups powdered sugar

Procedure:

Set oven to 325. In a large bowl, pour in brown sugar, baking powder, cinnamon, baking soda, salt, oil and eggs. Beat well. Stir in flour, carrots and raisins.

Pour batter into two greased round baking pans. Bake at for 42 minutes or until a toothpick inserted near the center comes out clean. Cool.

Cupcakes 325 for 23-25 minutes

Frosting procedure:
For frosting, in a large mixing bowl, beat cream cheese and butter until smooth. Beat in the vanilla. Gradually add powdered sugar; beat until light and fluffy.

Store in the refrigerator if not eating right away.

 

You can decorate anyway you’d like. For the cupcakes I waited until the frosting was chilled in the fridge for awhile before I spread it on. It seemed to work better that way. For the cake I spread it on right away. Placed the cake and frosting into the fridge to chill for a good hour and then I pulled the cake back out and applied more frosting where there might have been any holes. ;o)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: