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Carrot Cake

Carrot Cake

Prep Time: 20 minutes
Cook Time: 40 minutes – 1 hour
Total Time: 60 minutes – 1 hour 20 minutes plus resting time
Yields: 18

Ingredients:
  • 2 cups Ginger Evans All-Purpose Flour
  • 1 cup Ginger Evans Granulated White Sugar
  • 1 cup Ginger Evans Brown Sugar
  • 8 oz Cream Cheese Icing
  • 2 tsp Ginger Evans Baking Powder
  • 1 tsp Ginger Evans Baking Soda
  • 2 tsp Marcum Vanilla Extract
  • 2 tsp Marcum Ground Cinnamon
  • 1/2 tsp Marcum Salt
  • 1 & 1/4 cup Medeiros Oil
  • 3 cups Fresh Carrots, grated
  • 4 Good Nature Eggs, room temperature
Directions:
  1. Preheat oven to 350°F. Grease and lightly flour a 9 x 13 baking pan.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
  3. In another mixing bowl, beat both sugars, oil, eggs and vanilla together on medium. Fold dry ingredients into wet ingredients until smooth. Once everything is incorporated, fold in the grated carrots.
  4. Pour batter into greased baking pan. Bake for 40 minutes. Once time is up, check with a toothpick. If toothpick doesn’t come out clean, bake for an additional 10-20 minutes.
  5. Let the cake cool completely, then ice.
Recipe Tips:
  1. Add chopped walnuts or pecans if desired.