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Purple Carrot- Carrot Cake
Author: Jackie
Ingredients
Delicious Moist and Partially Healthy Carrot Cake
  • 1 ½ cups vegetable oil
  • 1 cup white sugar
  • ½ cup brown sugar
  • 4 eggs
  • 2 cups flour
  • 2 teaspoon baking soda
  • 2 teaspoon baking powder
  • 2 teaspoon cinnamon
  • 1 teaspoon salt
  • 3 cups finely shredded carrots
  • 1 cup chopped nuts , optional
Silky Cream Cheese Icing
  • 8 ounces unsalted butter , softened
  • 8 ounces cream cheese , softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
Instructions
Delicious Moist and Partially Healthy Carrot Cake
  1. Combine oil and sugars, beating until well blended.
  2. Add eggs, one at a time, mixing well.
  3. Sift dry ingredients together and add to batter gradually.
  4. Beat until smooth.
  5. Add carrots and nuts. Beat 30 seconds.
  6. Pour into two greased 9 in round pans and bake for 45 minutes at 300 degrees, or until a a toothpick comes out clean. Cool.
Silky Cream Cheese IcingCream cream cheese and butter together until fluffy.
  1. Turn mixer to low and beat in powdered sugar, add vanilla.
  2. Beat on high for 5 minutes.
  3. I like a lot of frosting on my cakes, so I frost them generously.