Carrot Cake

CARROT CAKE 1 cup white sugar 1 cup brown sugar 4 large eggs 3 cups finely shredded carrots 1 ½ cups vegetable oil 2 tsp vanilla 2 cups flour 1 tsp salt 1 tsp cinnamon 1 tsp baking soda 1 tsp baking powder 1/2 cup chopped nuts 1/2 cup raisins Frosting: 1 (8 oz.) package Philadelphia Cream Cheese ¼ cup butter, softened 2 cups confectioner’s sugar Few drops vanilla extract or rum 1. 2. 3. 4. 5. 6. 7. 8.

Grease and flour a 13” x 9” pan. Stir together dry ingredients Now add to the dry mixture, the carrots, eggs, oil and vanilla Beat 2-3 ‘ until well mixed Stir in nuts and raisins Bake at 325 ºF 50-60’ Cool on a wire rack. Frosting: Beat together cream cheese, butter, and vanilla on high speed. When completely mixed, gradually beat in the sugar until the frosting is a spreadable consistency. Frost cake while still slightly warm. 9. If desired, sprinkle with flaked coconut or chopped nuts. 1ª MODIFICACIO 2 cups white sugar 2 ½ cups shredded carrots 1/2 cup coconut 1 tsp vanilla ½ tsp salt ½ tsp nutmeg 1 ½ tbsp freshly grated ginger (not powdered) Temps: 1 h + 15’.