Carrot Cake with Cream Cheese Icing

To make this 3 layer 9 inch carrot cake you will need:

• 2 cups SELF RISING FLOUR
• 1 tsp BAKING SODA
• 1 tsp SALT
• 2 cups SUGAR
• 2 tsp CINNAMON
• 4 EGGS
• 3 cups CARROTS, grated
• 1 & 1/2 cup OIL

Preheat your oven to 350 degrees F. Then, sift together the flour, baking soda, salt, sugar, and cinnamon in a medium bowl.

Mix in the eggs, grated carrots, and oil.

Pour the batter into your pans... (I made a mini cake this time and only made half of the batter)

and bake the cakes for 30 minutes!

Let the cakes cool, and then ice them!

They even make delicious cupcakes!!!

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3 Layer Carrot Cake

Ingredients:

• 2 cups SELF RISING FLOUR
• 1 tsp BAKING SODA
• 1 tsp SALT
• 2 cups SUGAR
• 2 tsp CINNAMON
• 4 EGGS
• 3 cups CARROTS, grated
• 1 & 1/2 cup OIL

Directions:

1. Preheat your oven to 350 degrees F. Then, sift together the flour, baking soda, salt, sugar, and cinnamon in a medium bowl.
2. Mix in the eggs, grated carrots, and oil.
3. Bake the cakes for 30 minutes!

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Cream Cheese Icing

NOTE: You will need to double this recipe if you make the full sized cake!

Ingredients:

• 1 sticks BUTTER, softened
• 3 & 3/4 cups POWDERED SUGAR, sifted
• 1 (8 oz.) package of CREAM CHEESE, sifted
• 2 tsp VANILLA EXTRACT

Directions:

1. Using an electric mixer cream the butter and cream cheese together using the paddle attachment. 
2. Once the mixture is smooth, turn the mixer down to a low speed and start adding the powdered sugar. 
3. After all of the powdered sugar has been mixed in, add the vanilla. 
4. Turn the mixer up to medium speed and continue mixing for about 3 minutes to make sure everything if fully incorporated. 

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