This forum post is hidden because you have chosen to ignore jonibee. Show Details
This forum post is hidden because you have submitted an abuse report against it. Show Details
Carrot Cake: 1/2 cp (1 stick) unsalted butter, room temp. plus more for the pan; 1 1 /4 cps. A.P. flour (spooned & leveled) plus more for the pan; 1 tsp. B. powder; 1/2 tsp. Baking soda; 1/2 tsp. salt; 1/2 tsp. ground cinnamon; 1/2 tsp. ground nutmeg; 1/2 cp. packed brown sugar; 2 large eggs; 1 1/2 tsp. pure vanilla extract; 1 cp. packed grated carrots ( 2 carrots); 1 bar (8ox) cream cheese room temp.; 1 cp. confectioners' sugar...
Directions: 1. Preheat oven to 350o . Butter & flour a 5x9" loaf pan. In a bowl whisk together flour, B.powder, baking soda, salt, cinnamon & nutmeg.
2. Using an electric mixer, beat butter & brown sugar until light and fluffy; beat in eggs and 1 tsp. vanilla. Beat in carrots..with mixer on low. Gradually add flour mixture; beat just until combined. Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40-45 minutes. Let cool in pan 5 minutes. turn cake out onto a wire rack, and let cool completely.
3. Make frosting: Using mixer beat cream cheese, conf. sugar, and 1/2 tsp. vanilla until fluffy. Frost top of cooked cake..Enjoy!