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Ingredients

2 cups MAGNOLIA ALL PURPOSE FLOUR
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp iodized fine salt
2 cups granulated sugar
1 cup MAGNOLIA NUTRI-OIL
4 pc MAGNOLIA BROWN EGGS
4 cups grated carrots
ICING:
1 (225 g) pack MAGNOLIA CREAM CHEESE, softened
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED, softened
1-1/4 cups confectioner’s sugar

Procedure

1.      Preheat oven to 350°F. Grease and line a 9” x 3” round pan. Set aside.

2.      Sift flour, baking powder, baking soda, cinnamon and salt 3 times. Set aside.

3.    Beat sugar, oil and eggs in a large bowl on low speed for about 30 seconds or until blended.

4.      Add dry ingredients. Beat on low speed for 1 minute. Stir in carrots.

5.      Bake for 40 to 45 minutes until done. Cool completely for 1 hour.

6.   Frost top and sides of cake with cream cheese frosting. Chill until ready to serve.

 

CREAM CHEESE FROSTING:

1.   Beat cream cheese and butter until smooth. Gradually beat in confectioner’s sugar. Transfer to a bowl then cover and chill.

 

 

Makes 8 to 10 servings.


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