Carrot Cake

Name: Carrot Cake
Ingredients: 1 cup Crisco, vegetable or 1 cup canola oil; 1 cup granulated sugar; 34 cup packed brown sugar; 4 eggs; 2 cups Robin Hood Nutri Flour Blend, tastes like white; 2 teaspoons cinnamon; 2 teaspoons baking soda; 2 teaspoons baking powder; 1 teaspoon salt; 3 cups finely grated carrots (approx. 1 lb/454g); 1 cup cream cheese, softened; 14 cup butter, softened; 4 cups icing sugar; 1 teaspoon vanilla extract

14 ingredients

22 steps

Ingredients

1 cup Crisco, vegetable or 1 cup canola oil
1 cup granulated sugar
34 cup packed brown sugar
4 eggs
2 cups Robin Hood Nutri Flour Blend, tastes like white
2 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
3 cups finely grated carrots (approx. 1 lb/454g)
1 cup cream cheese, softened
14 cup butter, softened
4 cups icing sugar
1 teaspoon vanilla extract

Directions

1

Preheat oven to 350F (180C) and grease two 9 (23cm) cake pans.
2

Beat oil and sugars together in a large bowl until combined.
3

Add eggs, one at a time, beating well after each addition.
4

Next, combine flour, cinnamon, baking soda, baking powder and salt in a separate large bowl.
5

Add flour mixture to egg mixture.
6

Mix, just until combined.
7

Fold in carrots.
8

Divide batter evenly in prepared pans.
9

Bake in preheated oven 25 to 30 minutes or until a toothpick inserted in centre of cake comes out clean.
10

Cool in pans on wire cooling rack for 20 minutes.
11

Remove from pans and cool completely on wire cooling rack.
12

For icing, cream butter and cream cheese in a medium bowl.
13

Add icing sugar, one cup (250mL) at a time.
14

Beat well after each addition.
15

Add vanilla.
16

Continue beating until fluffy.
17

Add 1 tbsp (15mL) milk at a time to thin out icing if necessary.
18

Place one cake on serving dish.
19

Spread with icing.
20

Top with remaining cake layer.
21

Spread top with remaining icing.
22

These recipes and more are available online at www.robinhood.ca.