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1 cup sugar 250 mL
1 cup vegetable oil 250 mL
3 eggs 3
1 1/2 cups all purpose flour 375 mL
3/4 tsp salt 4 mL
1 1/3 tsp baking powder 7 mL
1 tsp soda 5 mL
1 1/3 tsp ground cinnamon 7 mL
2 cups finely grated carrots 500 mL
1 cup chopped Brazil nuts 250 mL
1 tsp grated Brazil nuts 5 mL
Icing
8 oz cream cheese, softened 225 g
2 oz butter, softened 55 g
2 cups icing sugar 500 mL
2 tsp vanilla 10 mL

Beat together sugar and oil with mixer.

Add eggs 1 at a time while continuing to beat.

Sift flour, salt, baking powder, soda and cinnamon together and add to first mixture. Mix well.

Fold in carrots and chopped Brazil nuts. Mix well.

Pour into 2 round greased cake pans (8 or 9-in/20 or 22-cm) and bake for 35 to 40 minutes.

Cool for 5 minutes on rack and remove from pans to cool further.

Prepare icing. Ice cake and sprinkle with grated Brazil nuts.

Icing

Cream cheese and butter well together. Add icing sugar and vanilla and blend well.
 
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