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Freeport Bakery's Carrot Cake with Cream Cheese Frosting

Author/Submitted by: Freeport Bakery, Sacramento
Servings: 0
Categories: Cakes / Desserts


Carrot Cake
2  cups  sugar
3    eggs
1  cup  canola oil
1/2  teaspoon  vanilla extract
1/2  teaspoon  salt
2 1/2  cups  all-purpose flour
2  teaspoons  baking soda
2  teaspoons  cinnamon
1 1/4  cups  apples, shredded
2 1/4  cups  shredded carrots

Cream Cheese Frosting
2 1/2  cups  cream cheese
1 1/2  cups  powdered sugar
3/4  cup  butter
1 1/2  cups  powdered sugar
1  teaspoon  vanilla
    grated lemon rind, optional

1. Carrot Cake: Add sugar, eggs, oil, vanilla, and salt, and mix for approximately 7-10 minutes until creamy. Then add flour , baking soda, and cinnamon. Blend for approximately 5 more minutes until all ingredients incorporated. Next add apples and carrots. Blend by hand briefly. Be careful not to stir too much. Pour batter into two 8" baking pans. The pans should be greased and floured. Bake at 350 degrees for about 35-45 minutes or until toothpick inserted into the cake comes out clean without batter sticking to it. Let the cake cool and turn them over onto 2 wire racks.

2. Cream Cheese Frosting: Mix cream cheese and 1 1/2 cups of powdered sugar until light and airy. Take the mixture out of the mixing bowl and transfer into a container. Beat butter and 1 1/2 cups of powdered sugar and vanilla until it is light and airy and then gradually add the cream cheese mixture to it. Mix until everything is nicely incorporated and uniform. Chill the mixture in the refrigerator for a few hours to give it a chance to firm up before using it so it will set up on the cake. Take the cooled cake and put 1/2" layer of frosting in between the cake layers and use the remaining frosting to cover the outside with it. If desired the leftover frosting can be used for decorating the cake with or a border. Cake can also be sprinkled with walnuts or raisins.

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