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Killer Carrot Cake With Cream Cheese Icing
At a Glance
- Prep
- 20 minutes
- Cook
- 45 minutes
- Total
- 1 hr 5 min
- Yield
- 15.00 serving(s)
Categories
- Dessert
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Eggs — check ingredient labels
- Possible Nuts — check ingredient labels
- May contain soy — check ingredients
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 15. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Killer Carrot Cake With Cream Cheese Icing brings together 2 cups sugar, 1 cup egg substitute, 1 cup canola oil in a practical dish for home cooking. It takes about 1 hr 5 min to prepare and cook. It makes approximately 15 servings.
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Ingredients
- 2 cups sugar
- 1 cup egg substitute
- 1 cup canola oil
- 3 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons vanilla
- 2 cups unbleached flour
- 3 cups finely grated carrots
- 1 cup walnuts (optional)
- 1 cup raisins (optional)
- 1/2 cup margarine
- 1 (8 ounce) package cream cheese, softened
- 1 lb powdered sugar
- 2 teaspoons vanilla
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Instructions
Preheat oven to 350.
In a large mixing bowl, combine sugar, egg sub, canola oil, cinnamon, baking soda, salt, 2 tsp vanilla, unbleached flour, carrots and walnuts and raisins (if using). Mix well.
Pour into a 13x9x3 baking dish and bake 40-45 minutes or until a toothpick inserted near the center comes out clean.
Side note: I have not tried this as a layer cake so the cooking times in the round pans may vary!
While the cake is baking, make the icing.
Start by combining the softened cream cheese and margarine. Mix until well blended.
Add the powdered sugar and 2 tsp vanilla and mix until combined.
Allow the cake to cool thoroughly before icing.
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