Moist Carrot Cake

Photo: Saira Khan

Ingredients

2 cups sugar

2/3 cup canola oil

4 tablespoons orange juice

1 teaspoon vanilla extract

4 eggs

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon salt

1 3/4 cups flour

3 cups shredded carrots

Cream Cheese Frosting:

1/2 package (4 oz) cream cheese

1/2 stick (4 tbsp) butter softened

1 cup confectioners sugar

1 teaspoon vanilla

Preparation

Preheat oven to 350°. Grease cake pan. Combine sugar, oil, concentrate, vanilla and eggs. Stir in baking powder, baking soda, cinnamon, nutmeg and salt. Add flour; mix. Stir in carrots. Pour batter in pan. Bake for about 30 minutes or until toothpick inserted in center comes out clean.

Frosting:

Combine cream cheese and butter in a medium bowl. Beat with an electric mixer until light and fluffy. Gradually add confectioner's sugar and add vanilla until smooth.