Carrot cake is always a popular standby, moist and tasty. And you can feel good about eating cake, because after all it’s made from carrots! And this one has apple and whole wheat flour too – even better. A food processor simplifies the preparation, making short order of grating the carrots and apples.
Carrot Cake
Classic carrot cake.
Ingredients
Cake:
- 1 cup sugar
- 1 cup cooking oil
- 4 eggs
- 1 cup flour
- 1 cup whole wheat flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 2 cups grated raw carrot
- 1 1/2 cups grated apple
- 1 cup golden raisins
- 1/2 cup chopped walnuts optional
Cream Cheese Icing:
- 1 package 4 oz. cream cheese, softened
- 1/4 cup butter
- 1 cup icing confectioners' sugar
- 1/2 teaspoon vanilla
Instructions
Cake:
- Preheat oven to 350 degrees F. Blend together sugar, oil and eggs. Beat until slightly thickened.
- Mix flours, baking soda, salt and cinnamon. Combine with egg mixture. Stir in carrot, apple, raisins and nuts.
- Pour batter into a greased and floured 9 by 13 inch cake pan. Bake for 35 to 40 minutes. Remove from oven. Cool.
Cream Cheese Icing:
- Combine cream cheese and butter in mixer bowl. Beat on medium speed until creamy. Add icing sugar and beat until smooth. Stir in vanilla.
- Frost cake.
best carrot cake ever. it serves 16, great size for our crowd