Lyons Family Cookbook

Carrot Cake

--- POWDERS ---

2

cups

flour (1 white + 1 whole wheat pastry flour)

2

cups

Evaporated Cane Juice Organic Sugar

1

tsp

baking powder

1

tsp

baking soda

1

tsp

salt

1

tsp

ground cinnamon

.

--- OTHER INGREDIENTS ---

3

cups

organic carrots, peeled & finely shredded

1

cup

canola oil, or vegetable oil

4

eggs

--- CREAM CHEESE FROSTING ---

6

oz

cream cheese

1/2

cup

butter

2

tsp

vanilla

4

cups

sifted powdered sugar

1

MIXING POWDERS Grease and lightly flour baking pan(s). Use two 8 x 1.5" or 9 x 1.5" round baking pans or one 13x9x2". In a mixer bowl stir together flour, sugar, baking powder, baking soda, salt, and cinnamon.

2

CONTINUING TO ADD Add carrot, canola oil, and eggs. Beat with electric mixer on low speed till combined. Beat on medium speed for 2 minutes. Turn into prepared pan(s). Bake in a 325° oven for 40 minutes till a toothpick comes out clean. (For 13 x 9" pans, bake 50-60 min.) Cool 10 minutes in pan(s) on wire rack(s). Remove if desired. Cool completely.

3

CREAM CHEESE FROSTING In a mixer bowl, beat together the cream cheese, butter, and vanilla till light and fluffy. Gradually add the powdered sugar, beating till smooth.

Recommend using a 13x9" baking pan, since this cake is normally refrigerated, and it is much easier to find space in refrigerator with 13x9" pan.

Source

Source: Better Homes & Gardens - Creative Cake Decorating - 1983