Carrot Cake From Scratch
From april13 15 years ago
- 60 minutes to make
- Serves 10
I have made this with Splenda replacing the sugar, however it doesn't taste quite the same. I will come back to edit this when I get the exact amount of Splenda to use. I'm thinking 2 1/2 - 3 c.
Ingredients
- icing shopping list
- 1/2 c butter; softened (1 stick butter) shopping list
- 1 8 oz cream cheese; softened shopping list
- 1 16 oz box powdered sugar shopping list
- Batter shopping list
- 2 c sugar shopping list
- 2 c flour shopping list
- 2 tsp baking powder shopping list
- 1 tsp baking soda shopping list
- 1 tbsp cinnamon shopping list
- 3/4 c oil shopping list
- 4 eggs; well beaten shopping list
- 2 c grated carrots shopping list
- 1/4 c pecans shopping list
- 1/2 tsp salt shopping list
- 1 tsp vanilla shopping list
- Grease shopping list
- Extra flour shopping list
- wax paper shopping list
How to make it
- *batter* Preheat oven to 300 degrees; grease sides of cake pan only & coat with flour. Cut wax paper to sit on bottom of cake pan without folding up the sides. Set aside.
- Sift all dry ingredients for batter. Set aside.
- In separate large mixing bowl, beat eggs with sugar and oil.
- Stir in sifted dry ingredients. Fold in the carrots and pecans.
- Add batter to pre-greased & coated cake pan.
- Bake for 1 hour and place on wire rack for 10 - 15 minutes, or until cool.
- *icing* Mix butter and cream cheese together.
- Add powdered sugar and mix until smooth.
People Who Like This Dish 2
- momo_55grandma Mountianview, AR
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- april13 San Antonio, TX
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