Carrot Cake with Butter & cream

Name: Carrot Cake with Butter & cream
Yield: 10-12 servings
Cuisine: American
Ingredients: 2 medium eggs, beaten; 1 tsp. vanilla extract; 2 cups grated carrots; 1/2 tbsp. salt; 3/4 cup vegetable oil; 1 tsp. baking powder; 1 tsp. baking soda; 1 cup caster sugar; 1 1/2 cup cake flour

Ladychey @cook_2875996

Kusinamics.com

Ladychey @cook_2875996

Kusinamics.com

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Ingredients

10-12 servings

2medium eggs, beaten
1 tsp.vanilla extract
2 cupsgrated carrots
1/2 tbsp.salt
3/4 cupvegetable oil
1 tsp.baking powder
1 tsp.baking soda
1 cupcaster sugar
1 1/2 cupcake flour

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Steps

1

Preheat oven to 350 degrees F. Grease and line the sides and bottom of a 9 inch round pan. Set aside.In a mixing bowl, Sift the dry ingredients, (Cake flour, baking soda, baking powder, salt, and caster sugar).
2

Add oil, carrots, eggs, and vanilla extract. Mix until moistened.Pour into prepared pan and bake in preheated oven for 35 minutes or until done.Cool for 10 minutes before removing from pan. Cool thoroughly then frost with butter cream frosting.
3

Butter cream frosting: 1/2 cup butter 1 pack all purpose cream 1 1/2 cup confectioner's sugar *Beat butter and all purpose cream together until soft and smooth. Add confectioner's sugar and beat until fluffy. Frost the top of the cake then add extra carrots as decoration.