Carrot Cake with Butter Cream Frosting

Photo: Randy Graham

This is a basic carrot cake that is moist and delicious. Cut into 3-inch squares, wrap and freeze for bag lunches, snacks or just to have on hand. It is just as moist and tasty when defrosted. I like to eat it for breakfast.

If this is too basic, try adding a can of crushed (and drained) pineapple to the mix. To save calories, you don’t have to add the buttercream frosting. But who wants to save calories when it tastes so good.

Cake Ingredients:
1 1/2 cups salad oil
2 cups sugar
4 eggs
2 cups flour
1 teaspoon salt
2 teaspoon cinnamon
2 teaspoon baking soda
2 teaspoon baking powder
4 cups grated carrots
1 cup chopped walnuts
1/2 cup raisins

Frosting Ingredients:
8 ounces cream cheese (softened)
8 ounces powdered sugar
1/2 cup butter
1 teaspoon vanilla

Cake Directions:
Preheat oven to 350 degrees.

Mix oil and sugar together in large mixing bowl. Blend in eggs, one at a time, until mixture is smooth and creamy. Mix in flour, salt, cinnamon, baking soda and baking powder. Add grated carrots and mix thoroughly. Add nuts and raisins and again mix thoroughly.

Lightly grease a 9×13 inch baking pan. Fill with mixture. Bake for one hour or until done when tested in the center. Allow to cool for 30 minutes before adding frosting.

Frosting Directions:
Blend cream cheese with butter until smooth. While stirring, gradually add powdered sugar. Add vanilla. Beat mixture until creamy smooth. If not creamy enough to spread, a little water may be added, a half-teaspoon at a time, until just right.

See this recipe and more in my Ojai Valley Vegetarian Cookbook!

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
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