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. Grease and flour a 13” x 9” pan.

2. Stir together dry ingredients
3. Now add to the dry mixture, the carrots, eggs, oil and vanilla
4. Beat 2-3 ‘ until well mixed
5. Stir in nuts and raisins
6. Bake at 325 ºF 50-60’
7. Cool on a wire rack.
8. 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’.