Carrot Cake with Cream Cheese Icing © ejmorris 2000, 2002, 2004

adapted from Rhyll's recipe for one 8"x8" square pan or two 8" round pans or one 9" round pan

Ingredients



Cream Cheese Icing:
(makes enough for top and sides of two 9" round layers)

revised Jan2004 (make a double recipe to have so much icing that it will make you sick)

2 Tbsp sweet butter
½ c. cream cheese (with guar gum)
1/3 c. sour cream
1 c. sifted icing sugar
¼ tsp vanilla
Preparation
  1. Cake: In a bowl, mix sugar and oil.

  2. Add eggs one at a time to sugar mixture.

  3. In another bowl, mix dry ingredients.

  4. Add dry ingredients slowly to sugar mixture, beating well.

  5. Add carrots and nuts.

  6. Bake at 350F for about 45 minutes.

  7. Icing: Mix butter, cream cheese and sour cream. Using the back of a wooden spoon, cream in sifted icing sugar to blend well. Add vanilla. Put icing on cooled carrot cake.

Tip: If you are making a layered cake, it is easier to remove the cakes from the pans if you line the bottom of the pans with parchment paper.

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