Carrot cake

Who knew a vegetable could taste so good?

By GOURMETKOSHERCOOKING.COM
July 7, 2011 14:57
Coconut cake

Carrot cake 311. (photo credit: erincooks.com)

CARROT CAKE

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 cups sugar
1-1/2 cups oil
4 eggs
3 cups grated carrots


1. Preheat oven to 350 degrees. Mix dry ingredients, then add oil, eggs and carrots.

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2. Pour into greased 9 x 13-inch pan or 2 round 8-inch pans. Bake for 30 to 45 minutes, depending on which pans you use.

3. If you using round pans, cool, then turn out onto wire rack. Cake can remain in 9 x 13. Frost when cool and keep refrigerated. For two round pans, frost in middle and then top and sides. For 9 x 13, frost across the top.

Cream Cheese Frosting
8 ounces cream cheese (can use tofutti cream cheese if you want to keep it pareve)
1 stick margarine
1 pound powdered sugar
2 teaspoons vanilla

Beat all ingredients together and frost cakes.


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