Carrot Cake
Difficulty: easy
Prep Time: More than 15 Minutes
Total Time: More than 1 hour
1 cup olive oil
1 cup sugar
1 1/3 cups raisins
1 1/2 cups walnuts, optional
1 1/4 lb (4 med.) carrots
4 eggs, room temperature
1 tsp salt
1 tsp baking soda
1 1/3 cups flour
Frosting:
4 cups icing sugar
1/2 cup butter, room temperature
1 tsp vanilla
1 pkg cream cheese
1 cup sugar
1 1/3 cups raisins
1 1/2 cups walnuts, optional
1 1/4 lb (4 med.) carrots
4 eggs, room temperature
1 tsp salt
1 tsp baking soda
1 1/3 cups flour
Frosting:
4 cups icing sugar
1/2 cup butter, room temperature
1 tsp vanilla
1 pkg cream cheese
Grease two 9" round cake pans. Mix olive oil, sugar, raisins, walnuts, carrots and eggs. Add salt and baking soda. Mix in flour, just until blended. Pour into prepared cake pans. Bake at 350°F until golden and toothpick in centre comes out clean, about 45 min. Let cool completely before icing. Frosting: Beat icing sugar, butter, vanilla and cream cheese until creamy. Frost cake between layers and over top and sides.
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