Carrot Cake
Ingredients:
2 cups of sugar
1 1/4 cups of oil
1/3 cup of apple juice
4 whole eggs
3 cups of grated carrots
1/2 cup of raisins
2 1/2 cups of flour
2 teaspoons of baking powder
1 teaspoon of baking soda
2 teaspoons of cinnamon
1/2 teaspoon of salt
Method:
Measure the dry ingredients into a bowl
In a separate bowl beat together the liquid ingredients
Add the dry ingredients and beat with the electric beaters until well mixed.
Stir in the grated carrots and the raisins.
Pour the batter into greased parchment lined cake pans.
Bake in a 325F oven for 40-50 minutes.
Ice cooled cakes with cream cheese frosting.
Cream Cheese Frosting:
8oz of cream cheese
2 tablespoons of soft butter
½ teaspoon of vanilla
Beat in 3/4 cup of icing sugar (do not over mix)
2 cups of sugar
1 1/4 cups of oil
1/3 cup of apple juice
4 whole eggs
3 cups of grated carrots
1/2 cup of raisins
2 1/2 cups of flour
2 teaspoons of baking powder
1 teaspoon of baking soda
2 teaspoons of cinnamon
1/2 teaspoon of salt
Method:
Measure the dry ingredients into a bowl
In a separate bowl beat together the liquid ingredients
Add the dry ingredients and beat with the electric beaters until well mixed.
Stir in the grated carrots and the raisins.
Pour the batter into greased parchment lined cake pans.
Bake in a 325F oven for 40-50 minutes.
Ice cooled cakes with cream cheese frosting.
Cream Cheese Frosting:
8oz of cream cheese
2 tablespoons of soft butter
½ teaspoon of vanilla
Beat in 3/4 cup of icing sugar (do not over mix)