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Brenda Chorney
Always Moist, Always Delicious |
Yield: 1 cake
Print Options: 3x5 | 4x6 | Entire
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12 servings
Ingredients:
| 2 cup |
flour |
500 mL |
| 2 cup |
sugar |
500 mL |
| 1/2 tsp |
salt |
2 mL |
| 2 tsp |
baking soda |
10 mL |
| 2 tsp |
cinnamon |
10 mL |
| 1/2 tsp |
allspice |
2 mL |
| 1 cup |
canola oil |
250 mL |
| 4 |
eggs, |
4 |
| 3 cup |
finely grated carrot |
750 mL |
Directions:
1. Preheat oven to 350ºF (180ºC)
2. In a large bowl, combine flour, sugar, salt, baking powder, cinnamon and allspice. Set aside.
3. In a second large bowl, combine canola oil and eggs. Beat well. Add dry ingredients and mix well to combine wet and dry ingredients. Add carrots and mix just to combine the carrots with the cake batter.
4. Spray two 8 inch pans with canola oil. Line bottom with parchment paper. Spray paper. Pour batter equally into both pans. Spread evenly.
5. Bake for 30-35 minutes or until tester comes out clean.
Creamy Cheese Frosting
Ingredients:
| 1/2 cup |
canola margarine |
125 mL |
| 4 cup |
sifted icing sugar |
1 L |
| 8 oz |
light cream cheese |
1 cup |
| 2 tsp |
vanilla |
10 mL |
Directions:
6. Frosting: In a large bowl, cream together margarine and cream cheese. Add icing sugar and beat until mixture is light and fluffy. Add in vanilla. Mix again.
7. Place one cooled cake on serving platter. Spread with some of the frosting. Place second cake on top of the first. Spread top and sides of cake with frosting. Store cake in refrigerator.
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