Carrot Cake with Cream Cheese Icing
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon Clabber Girl Baking Powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup cooking oil
- 4 beaten eggs
- 3 cups finely shredded carrots
- Cream Cheese Frosting (see recipe, below)
- 2 3-ounce packages cream cheese
- 1/2 C softened margarine or butter
- 2 teaspoons vanilla
- 5 cups powdered sugar (approximately)
Grease and lightly flour two 9x1 1/2-inch round baking pans, OR one 9x13-inch baking pan. Set pans aside.
In a large mixing bowl stir together flour, sugar, Clabber Girl Baking Powder, baking soda, and cinnamon. Add cooking oil and eggs. Beat with an electric mixer on low to medium speed about 30 seconds or till combined. Stir in carrots. Spread batter in the prepared pans.
Bake in a 350° oven for 30 to 35 minutes or till a toothpick inserted near the centers comes out clean. Cool in pans on racks for 10 minutes. Remove cakes from pans; completely cool on racks. Frost with Cream Cheese Frosting. Store in the refrigerator.
Carrot Cake with Pineapple:
Prepare as above, except stir in one 8 1/4-ounce can undrained crushed pineapple and 1/2 cup coconut with the shredded carrots. Bake about 40 minutes.
Carrot Cake with Raisins and Nuts:
Prepare as above, except stir in 1/2 cup raisins and 1/2 cup chopped walnuts with the shredded carrots.
Cream Cheese Frosting:
In a large mixing bowl, using an electric mixer on medium to high speed, beat cream cheese, softened margarine or butter, and vanilla till light and fluffy. Gradually add 2 cups powdered sugar, beating well. Gradually beat in 2-1/2 to 2-3/4 more cups powdered sugar until spreading consistency.