Fall Classic: Carrot Cake

Fall Classic: Carrot Cake

Ingredients:

  • 2 tsp baking powder
  • 2 tsp baking soda
  • ¾ cup packed brown sugar
  • ¼ cup butter, softened
  • 1 cup Crisco Vegetable or Canola Oil
  • 3 cups finely grated carrots (approx. 1 lb/454g)
  • 2 tsp cinnamon
  • 4 eggs
  • 1 cup granulated sugar
  • 4 cups icing sugar
  • 1 cup regular or low fat cream cheese, softened
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 2 cups whole wheat white flour

Course: antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre

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