Name: Kid-Friendly Carrot Cake
Yield: 4 servings
Ingredients: Cake; 1 1/3 cups oil; 2 cups Granulated Sugar; 4 Eggs; 2 1/2 cups All-Purpose Flour; 2 teaspoons Baking Powder; 2 teaspoons Baking Soda; 2 teaspoons Cinnamon; 1 teaspoon Salt; 1 teaspoon Vanilla Extract; 1/2 teaspoon Ground Mace; 3 cups Grated Raw Carrots; 1/2 cup Chopped Nuts; Frosting; 8 tablespoons Butter (softened); 12 ounces Cream Cheese (softened); 5 cups Powdered Sugar; 2 teaspoons Vanilla Extract

Servings: 4 persons

Cake
1 1/3 cups oil
2 cups Granulated Sugar
4 Eggs
2 1/2 cups All-Purpose Flour
2 teaspoons Baking Powder
2 teaspoons Baking Soda
2 teaspoons Cinnamon
1 teaspoon Salt
1 teaspoon Vanilla Extract
1/2 teaspoon Ground Mace
3 cups Grated Raw Carrots
1/2 cup Chopped Nuts
Frosting
8 tablespoons Butter (softened)
12 ounces Cream Cheese (softened)
5 cups Powdered Sugar
2 teaspoons Vanilla Extract

1
Preheat oven to 350 degrees. Grease and flour 3- 9? round cake pans.
2
Beat oil, eggs, sugar, and vanilla together. Sift flour, salt, baking powder, baking soda, cinnamon, and ground mace together into a medium-sized bowl. Into the egg mixture, add flour and oil alternately until well combined. Stir in carrots and nuts.
3
Bake 30-40 minutes or until toothpick comes out clean. Let stand for 10 minutes then turn cakes out onto cooling racks.
4
While cake bakes, blend the margarine and cream cheese together. Slowly add the powdered sugar and vanilla.
5
After cakes cool, begin stacking the layers, icing in between layers then on top of final layer and around sides. Sprinkle with extra nuts if desired. Enjoy!

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Kid-Friendly Carrot Cake

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