Cake Ingredients:

• 1 cup flour
• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups grated carrots (heaping)
• 2/3 cup oil
• 2 eggs, beaten

• 4 ounces cream cheese
• 4 tablespoons butter
• 2 cups confectioners’ sugar
• 1 teaspoon vanilla extract

bon COOK Products Used

Cake Instructions:

1. Preheat the oven to 350°F and place oven rack in center position.
2. Place Fluted Tray on Medium Perforated Baking Sheet and set aside, then in Stainless Mixing Bowl, combine the flour, sugar, cinnamon, baking soda, baking powder and salt.
3. In a separate bowl, combine the grated carrots and the oil. Slowly add the flour mixture, stirring until combined. Add the beaten eggs and stir to incorporate.
4. Scoop the batter into Fluted Tray, filling each well about 2/3 of the way up the side.
5. Bake for 12-15 minutes, or until center is firm and allow the cakes to cool.

1. Blend the cream cheese, butter, and vanilla until smooth, then slowly beat in confectioners’ sugar until smooth.
2. Transfer to Pastry Bag with Tip of your choice in place and frost each cake to your liking. 

bon TIP: Is the frosting your favorite part? Then you will want to double the frosting recipe, so you can pipe those deliciously high frosting peaks on your delectable cakes.

 

Enjoy!

Time:

Recipe Yield