Cakes, Desserts
Carrot Cake with Cream Cheese Frosting

Cake 2 cups all purpose flour 2 cups sugar 1 teapoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 4-5 large carrots (approxmately 3 cups shredded) 1 cup extra virgin olive oil 4 eggs 1/2 cup chopped walnuts (optional)

Frosting 8 ounces cream cheese, softened 1/2 cup butter or margarine, softened 2 teaspoons vanilla extract 4-3/4 cups sifted powered sugar (one 16 ounce box)

Preheat oven to 350F.

To prepare the cake:

In a large mixer bowl, sift flour, sugar, baking powder, baking soda and cinnamon. Add shredded carrots, olive oil and eggs. Beat until combined. Stir in nuts.

Spray two 10 inch springform pans with Pam or other cooking spray. Flour pans. Divide batter into the two pans. Bake for 30 - 40 minutes until a cake tester inserted in to the center of the cake comes out clean. Cool on wire racks for about 30 minutes. Run a table knife around the edges of the cakes, remove the sides of springform pans, and cool thoroughly.

To prepare the frosting:

Beat together cream cheese, butter and vanilla until light and fluffy. Gradually add half of the powdered sugar, beating well. Gradually add remaining sugar until frosting reaches spreading consistency.

To assemble the cake:

Spread about 1/3 of the frosting on the top of one of the cake layers. Top with second layer. Frost tops and sides of cake. Cover and store in the refrigerator.

Makes 12-16 servings.