Carrot Cake with Cream Cheese Frosting


  • SERVING SIZE   118 g   ( 1 slice ) 
  • SERVINGS PER RECIPE  12
Ingredients
  • CAKE:
  • 1 1/4 cup (209g) grated carrots
  • 1 cup sugar
  • 1/3 cup brown sugar
  • 1/2 cup oil
  • 3 loosely filled cups (300g) CBF All Purpose Baking Mix
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 tsp ground cinnamon
  • 2 Tbs (25g) raisins
  • 2/3 cup water
  • CREAM CHEESE FROSTING:
  • 1/2 cup (1 stick) butter, softened
  • 1 1/2 cup confectioners sugar
  • 2 Tbs CBF Plain Cream Cheese
  • 1 tsp vanilla or almond extract
Directions
  • CAKE:
  • Preheat oven to 350 degrees F.
  • Grease and flour 2 small loaf pans or an 8x8 pan.
  • Combine sugars, oil and carrots and mix.
  • Add the remaining ingredients and mix until combined.
  • Pour into pans and bake until done (about 55 minutes). Let cool before turning out onto rack.
  • FROSTING: Using an electric mixer set on medium-high speed, beat together the butter, confectioners sugar, cream cheese and flavoring until light and fluffy.
  • Frost the cooled cake and serve.
Nutrition
Per Recipe Per Serving
Protein, g 3 0.32
Calories 4920 410
Nutrition Facts Panel