Sunday, December 18, 2011

Carrot Cake

Not only is this the best carrot cake recipe out there, it is also healthy with 4 full cups of grated carrots!! This is a nut free recipe. This cake is extremely moist and will stay great for even a few days. And the frosting is definitely my favorite part. So go ahead try it out, you wont be disappointed!


INGREDIENTS:

2 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
4 eggs
1 cup oil
4 cups loosely grated carrots

glaze:

4 tablespoons margarine, melted
8 ounces cream cheese
2 teaspoons milk
3 1/2 cups powder sugar
1/2 teaspoons vanilla

DIRECTIONS:

-preheat oven to 350ºF
-mix flour, sugar, baking soda, salt and cinnamon
-add rest of ingredients, and mix
-grease and flour a bundt pan, pour in the batter
-bake for 40 minutes
-combine glaze ingredients and pour over cake

preparation: 20 minutes
bake time: 40 minutes
yields: 12 servings

notes: this is truly the best carrot cake I have ever tasted, I'm so glad my friend was willing to give me this recipe. Alternatives for the glaze: you may use oil instead of margarine. For a non-dairy glaze you may replace the milk for creamer, and use tofu cream cheese. Add more or less sugar to create a thicker or thinner glaze.

credits: Miriam H.

3 comments:

  1. So yummy! And like you, I'm loving the sound of that frosting!

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  2. whoah! that looks so moist! yum!

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