 | | Directions | CARROT CAKE:
- Heat oven to 350°.
- Grease the bottom of a 9x13 pan.
- In a large bowl, blend all ingredients together at a low speed.
- When combined, beat on high for 3 minutes.
- Pour batter into the prepared pan.
- Bake 40-45 minutes or until a toothpick inserted into the middle comes out clean.
- Cool completely before frosting.
FROSTING:
- In a medium bowl, blend all ingredients together on high speed until smooth.
- Spread over cooled cake.
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Container: 9 x 13 baking pan
Servings: 15
|  | | Ingredients | | - | | CARROT CAKE: |
| - | | 2 1/4 cups all purpose flour |
| - | | 2 cups sugar |
| - | | 2 teaspoons soda |
| - | | 1 teaspoon cinnamon |
| - | | 1/2 teaspoon nutmeg |
| - | | 1/2 teaspoon salt |
| - | | 2 cups shredded carrots - approximately 4 medium carrots |
| - | | 1 1/2 cups oil |
| - | | 4 eggs |
| - | | 1 tablespoon milk or cream |
| - | | FROSTING: |
| - | | 3 cups powdered sugar |
| - | | 2 tablespoons butter or margarine - softened |
| - | | 1 teaspoon vanilla |
| - | | 8 ounces cream cheese - softened |
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