Carrot cake with Icing

This recipe for carrot cake is easy to make and tastes fabulous with cream cheese icing. 

For the cake

2 cups flour (can use half whole wheat)

2 tsp baking soda

2 tsp cinnamon

½ tsp. salt

¾ cup vegetable oil

¼ cup Fancy Molasses

1 ¼ cups sugar

4 large eggs

1 tsp. vanilla

½ cup chopped walnuts optional

3 cups packed grated carrots (about 4 large carrots)

Preheat oven to 325°F. Line a 9"x13" pan with parchment paper. 

In a medium bowl whisk the flour, baking soda, cinnamon and salt.

In a large bowl whisk the oil with the molasses and sugar. Whisk in the eggs, one at a time, then vanilla. Stir dry ingredients into egg mixture.

Fold in carrots and nuts if you are using and mix until combined. Scrape the mixture into the prepared pan and spread evenly.

Bake 50-55 minutes until a tester comes out clean or with just a few moist crumbs attached. Let the cake cool completely before icing.

For the icing

4 oz. cream cheese, softened

¼ cup butter, softened

2 cups icing sugar

1 tsp vanilla

Beat together cream cheese and butter. Beat in the sugar until you reach desired stiffness. Mix in vanilla. Spread on cool cake.

This recipe is from this site. The type of molasses you use makes  a big difference, use either Crosby’s or Grandma's fancy molasses which tastes better.

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