Carrot Cake With Cream Cheese Icing – a delicious recipe with flour, sugar, baking powder, baking soda, salt, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325F.
2
Mix all Dry ingredients in large bowl.
3
in a medium bowl whisk the oil and the eggs and add the carrots and add to the dry ingredients.
4
Mix until combined.
5
Spray a 13x9 pan with cooking spray.
6
put mixture into pan.
7
Bake 50 to 60 minutes until toothpick inserted into middle comes out dry.
8
Cream Cheese icing:.
9
Sift powdered sugar into large bowl with fine-meshed sieve or sifter.
10
Beat cream cheese, margarine and vanilla in another large bowl with electric mixer at medium speed until smooth, scraping down side of bowl occasionally.
11
Gradually add powdered sugar.
12
Beat with electric mixer at low speed until well blended, scraping down side of bowl occasionally.
2222
kcal
Calories
113
g
Fat
289
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 2 cups flour, 2 cups sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and more.
Yes, Carrot Cake With Cream Cheese Icing falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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