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Vermont Kitchen Supply

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Carrot Cake

Carrot Cake

 

1 ¼ cup vegetable oil

1 cup sugar

2 cups all purpose

2 tsp cinnamon

2 tsp baking powder

1 tsp baking soda

1 tsp salt

4 eggs

4 cups grate your own carrots (pre-grated carrots are too dry)

1 cup chopped walnuts (optional)

 

Mix oil and sugar in large bowl. Add whisked eggs to oil and sugar. In another bowl, combine remaining dry ingredients. Add remaining dry. Add carrots and bake preheat at 350 in two 10” round pans lined with butter and flour. Bake for 35 minutes (test with toothpick after 30 minutes)

 

The Icing:

1 cup unsalted butter at room temperature

8 oz. cream cheese, room temperature

1 lb confectioner sugar

1 tsp vanilla

pinch of salt

¼ cup pure “grade B” maple syrup! YUM

 

Nicki Burton

Peru, VT