Carrot Cake & Cream Cheese Icing

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READY IN: 50mins
SERVES: 58
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Spray a 13 x 9 inch rectangular pan with cooking spray.
  • In a small bowl, whisk sugar, oil, applesauce or crushed pineapple and eggs until smooth.
  • Stir in grated carrot and nuts.
  • In a large mixing bowl, combine flour baking powder, baking soda, cinnamon and salt.
  • Stir liquid mixture into flour mixture, and mix until flour is just moistened.
  • Spread the batter in the prepared pan.
  • Bake 30 to 40 minutes or until wooden pick comes out clean.
  • Cool cake in pan set on wire rack.
  • Cake can be turn out upside down in about 15 minutes so cake can cool completely before icing.
  • Icing.
  • Cream margarine and cream cheese together.
  • Add icing sugar, vanilla, and enough orange juice to make a fairly stiff icing.
  • Ice cake and sprinkle with orange peel.
  • Chill to set icing.
  • Note:
  • If you want to ice the sides of the cake as well use 8 oz of cream cheese instead of 4oz.
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