I made this carrot cake for a school function and have had many requests for the recipe. It was adapted from a recipe in Simply Delicious by Bev Atkinson. My version is “naked” as it is without the nuts, raisins and pineapple found in many other carrot cake recipes. This cake is light and scrumptious. Feel free to make more icing if you like yours with lots.

Ingredients:

2 cups cake and pastry flour (makes the cake much lighter than using all-purpose)

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 cup vegetable oil

2 cups sugar

4 eggs

3 cups grated carrots (about 4 medium carrots)

Cream cheese icing:

one 8 oz (250 g) pkg cream cheese, softened

3 tbsp vegetable oil

1 3/4 cups sifted icing sugar

Preheat oven to 325 degrees F. In a small bowl, stir together the flour, baking powder, baking soda, salt and cinnamon.

In a large bowl add the sugar gradually to the oil, beating well after each addition.

In a small bowl beat the eggs until very light. Gradually beat them into the oil and sugar mixture. Continue beating until the mixture is smooth and fluffy.

Stir the dry ingredients into the wet ingredients until thoroughly blended.

Stir the carrots into the batter, mixing well.

Pour the batter into a 9″ x 13″ pan and bake for 70 minutes.

When ready, the cake will be golden brown and the top will spring back when touched. Cool in pan on rack.

Cream Cheese Icing:

Cream together the cream cheese and vegetable oil. Gradually add the icing sugar and mix until smooth.

Ice the cake when it is completely cool.

Eat it up yum!