Page 62 - Robeson Living Summer 2020

Serve a

Sweet

Treat

(Culinary.net) Surprise your family with a dessert fit for the In mixing bowl, cream together oil and sugar. Add eggs one at
season. This Carrot Cake recipe is a traditional take on the a time. Gradually add in carrots and crushed pineapple.
timeless treat and created using everyday ingredients.
Add dry mixture to wet ingredients and beat until smooth. Fold
Find more dessert inspiration at Culinary.net. in walnuts.
Carrot Cake Pour batter into two lightly greased 8-inch round cake pans

and bake 25-30 minutes, or until knife inserted in center comes
2 1/4 cups flour out clean. Allow cakes to cool completely. Remove cakes from
1 teaspoon baking soda pans and slice off tops to level cakes.
1/2 teaspoon salt
1 teaspoon cinnamon To make frosting: In mixing bowl, cream together cream
1/2 teaspoon baking powder cheese, butter and vanilla. Gradually add in powdered sugar
1 cup vegetable oil and mix until smooth.
1 1/4 cups sugar
3 eggs Spread two large spoonfuls frosting over top of one cake and
1 1/2 cups carrots, shredded stack second cake on top. Frost entire cake with remaining
1 cup crushed pineapple with juice frosting.
2/3 cup walnuts

Frosting:
2 packages (8 ounces each) cream cheese
3/4 cup butter, softened
1 teaspoon vanilla extract
5 1/2 cups powdered sugar

Heat oven to 350 F.

In large bowl, sift flour, baking soda, salt, cinnamon and bak-
ing powder.

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