Carrot Cake

10 ingredients
4 steps

Ingredients

  • 2 1/2 cups self-rising flour
  • 2 tsp ground cinnamon
  • 1 cup packed light brown sugar
  • 2 1/2 cups grated carrots
  • 1 cup vegetable oil
  • 3 None eggs, beaten
  • 1 1/2 pkg (12 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 tbsp lemon juice
  • None None Orange and green food color, to tint

Directions

  1. 1
    Preheat the oven to 350°F. Grease and flour an 8 inch square baking pan.
  2. 2
    Mix the flour, cinnamon and brown sugar in a large bowl. Add the carrots, oil and eggs and mix well. Pour into the prepared pan.
  3. 3
    Bake for 45 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack.
  4. 4
    For the frosting, beat the cream cheese, powdered sugar and lemon juice until smooth. Reserve 1/2 cup of the frosting. Spread remaining frosting on the cooled cake. Cut cake into squares. Tint half the reserved frosting orange; tint the other half green. Place orange frosting in a small piping bag fitted with a small plain tip. Pipe carrots in the center of each piece of cake. Place green frosting in a small piping bag fitted with a small plain tip. Pipe tops on the carrots.

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