Ingredients
Scale
Cake:
- 3 C carrots, chopped
- 1 1/4 C. oil
- 1 2/3 C. white sugar
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 C. white flour
- 4 eggs
You can also make cream cheese icing for this cake.
Icing:
- Full fat brick cream cheese
- 1 stick unsalted butter
- 1 tsp. vanilla
- 1/4 tsp. salt
- 4 C. powdered sugar
Instructions
- Blend chopped carrots and oil in the blender to form a puree.
- Place in mixing bowl and add dry ingredients. Stir together.
- Add eggs and beat on medium-low for three minutes.
- Bake in a greased 9 x 13 pan at 350 degrees for 45 minutes.
- For icing, combine butter and cream cheese and beat until well-combined and lump-free. Add vanilla and salt and stir well.
- With the mixer on low, gradually add sugar until completely combined.
- Frost cake when completely cooled. Sprinkle the top of the cake with pecan or walnut pieces.
Notes
Top cake with pecans or walnuts if desired.
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