How To make Cheryl's Carrot Cake
CAKE 2 cups flour
2 cups sugar
1 tsp. baking powder
1 teaspoon baking soda
1 tsp. salt
1 tsp. cinnamon
3 cups carrots -- finely shredded
1 cup cooking oil
4 eggs
FROSTING 3 ounces cream cheese
1/4 c. butter
1 tsp. vanilla
2 c. powdered sugar.
Makes two 9-inch round pans or one 9 x 13-inch pan. Preheat oven to 325 degrees. Grease and flour pan or pans. Combine flour. sugar, baking powder, baking soda, salt and cinnamon with mixer. Add shredded carrots, cooking oil and eggs. Beat on low speed until blended. Beat 2 minutes on medium speed. Bake 9-inch rounds approximately 40 minutes. Bake 9 x 13-inch pan 50-60 minutes. Cool 10 minutes before removing cake from pan or pans. For frosting cream together cheese, butter and vanilla. Gradually add sugar. Beat until smooth.
How To make Cheryl's Carrot Cake's Videos
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PERFECT CARROT CAKE / BEST RECIPE EVER/ HOME MADE CREAM CHEESE FROSTING /CHERYLS HOME COOKING
This video is about HOMEMADE CARROT CAKE with Home made CREAM CHEESE FROSTING. This cake is quick and easy to make.
Hit the like button: facebook.com/cherylhomecooking.
Also follow me on: twitter.com/homecookinwithc pinterest.com/cherylkfl instagram.com/princess200847
check out my other you tube page: youtube.com/organichydrogarden
Ingredients
For carrot cake:
Sugar 2 Cup (32 tbs)
Baking powder 2 Teaspoon
Baking soda 2 Teaspoon
Ground cinnamon 2 Teaspoon
Flour 2 Cup (32 tbs)
Eggs 4
Vegetable oil 1 Cup (16 tbs)
Grated carrot 4 Cup (64 tbs)
Chopped pecan 1 Cup (16 tbs)
Cooking oil spray 1
For cream cheese frosting:
Butter 4 Tablespoon (1/2 stick)
Cream cheese 8 Ounce
Vanilla extract 1 Tablespoon
Powdered sugar 2 Cup (32 tbs)
Directions
GETTING READY:
Preheat oven to 375°.
Grease cake pan using cooking oil spray.
MAKING:
Mix together sugar, baking soda, baking powder, flour, ground cinnamon, vegetable oil and eggs in a mixer in low to medium speed.
Once done, add grated carrots and chopped pecans to the batter and mix well.
Pour the batter into greased cake pan and tap well.
Pop the pan into oven and bake for 40 minutes at 375°.
For cream cheese frosting, combine together butter, cream cheese, vanilla extract, powdered sugar and mix well using a mixer.
Once the cake is done, cool it completely. Apply the frosting over the cake and spread it to all sides.
SERVING:
Serve and enjoy!
Quick and Easy Carrot Cake “Blender” Muffins (Vegan, WFPB, GF, Oil-Free, Refined Sugar Free)
Quick and Easy Carrot Cake “Blender” Muffins (Vegan, WFPB, GF, Oil-Free, Refined Sugar Free)
These Quick and Easy Carrot Cake “Blender” Muffins are so hearty and so delicious that it’s almost a shame that I’m forced to list all of the things they aren’t (for SEO purposes) before I can tell you how amazing they actually are. They are vegan and whole-food plant-based, which means they don’t contain any dairy or egg, but they also happen to be gluten-free, refined sugar free, oil free, soy free, and they can be made nut free by simply not putting the nuts on top.
Now that I’ve gotten everything they are not out of the way, I can tell you that these are pretty much the easiest muffins you’ll ever make. Whole ingredients are put into a blender in two stages, before being combined, and then divided into 6 lined muffin cups. This recipe makes the perfect amount of muffins to make for an individual to eat throughout the work week, or for a family to enjoy on a weekend morning.
Did I mention that they taste like CARROT CAKE?
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