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| EASY CARROT CAKE | |
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4 eggs 2 1/2 cups all-purpose flour 2 cups sugar 2 tsp. cinnamon 1 tsp. salt 1 1/2 cups oil 3 (4 1/2 oz.) jars strained carrots (Gerber Jr. works well) 1/2 cup chopped nuts 2 tsp. baking soda Preheat oven to 350°F. Beat eggs in large bowl at medium speed. Add flour, sugar, cinnamon, baking soda, salt, oil and carrots, Use low speed to combine all then high to mix well. Stir in nuts. Pour into greased 15x10-inch pan; spread batter smoothly. Bake 30 to 35 minutes at 350°F until toothpick comes out clean. Cool and frost. CREAM CHEESE FROSTING: 1/2 (8 oz.) pkg. cream cheese 4 tbsp. (1/2 stick) butter 1 3/4 cups confectioners' sugar 1/4 tsp. vanilla Mix well and spread on cool cake. | |
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recipe reviews #30058
Dana says:
This worked out great! However, instead of using the strained carrots I used about 4 freshly shredded carrots because they have more flavor. Other than that, this was great :)
#94468
Dana Phillips (North Carolina) says:
I used the pineapple, 1/2 cup coconut and cut back on the sugar to 1 1/4 cups and oil used 1 cup and 1/2 applesauce. I think this made it better!
#123057
Connie (New York) says:
Very delicious, just did not need 1.5 cups of oil. I used only half a cup, and half cup 1% milk and 4 whole carrots puréed in blender with a few tablespoons of water! Cream cheese frosting doubled and what a moist yummy cake!
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