| 2 cups unbleached flour | 2 cups sugar | 1 teaspoon baking powder |
| 1 teaspoon baking soda | 1 teaspoon salt | 1 teaspoon cinnamon |
| 3 cups finely shredded carrot | 4 eggs | 1 cup vegetable oil |
Preheat Oven to 325. Grease and lightly flour a 13x9x2-inch baking pan (or two 9x 1-1/2-inch round baking pans). In a mixer bowl combine flour, sugar, baking powder, baking soda, salt and cinnamon. Add oil, carrots, and eggs, beating with electric mixer until combined. Beat on medium speed for 2 minutes. Turn into pan(s). Bake at 325 for 50 to 60 minutes in the 13x9x2-inch pan or until done. Bake at 325 for 40 minutes or until done in the two 9-inch pans. Cool on a wire rack. (Remove layers from pans after cooling 10 minutes. Cool well.) Frost with Cream Cheese Frosting.
| 1 3-ounce package cream cheese | 2 cups sifted powder sugar |
| 1/4 cup butter | 1 teaspoon vanilla |
In a mixer bowl beat together cream cheese, butter and vanilla until light and fluffy. Gradually add powdered sugar, beating until smooth. Spread over cooled cake.
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