Qpc Carrot Cake
By: Quay Po Cooks
Published: Tuesday, October 5, 2010 - 2:55am

Ingredients




3/4 cup granulated sugar
2 cups sieved all purpose flour
1 teaspoon salt
1 teaspoon Cinnamon, ½ tsp Nutmeg
1 cup brown sugar, packed
1 teaspoon baking powder
1 teaspoon baking soda
3 cups finely shredded carrots
1 1/2 cups vegetable oil
2 teaspoons vanilla
4 large eggs
1/2 cup chopped nuts (walnuts are good, but any nut will do) 
1/2 cup raisins

Preparation

1 Grease and flour or lined with baking sheets a 8” x 3” round tall pan. 2 Stir together dry ingredients. 3 Squeeze out some of the juice from the shredded carrots 4 Now add to the dry mixture, the carrots, eggs, oil, and vanilla. 5 Beat about 2 to 3 minutes until well mixed. 6 Stir in the nuts and raisins. 7 Bake at 325 degrees for about 50 to 60 minutes. 8 Cool on a wire rack. 9 Cream Cheese Frosting with Sour Cream 10 Cup icing sugar 11 Ounce package cream cheese, room temperature 12 Cup sour cream 13 Seive the icing sugar and set aside.  Beat 1/2 cup sour cream and cream cheese in large bowl until well blended. Add  1 tea spoon at a time the icing sugar.  Spread frosting over cooled cake.

About


This is an all time favorite cake of my family and friends. If minus the cream cheese frosting, it is absolutely a healthy cake BUT, it is ok to be sinful once in a while to have it with the frosting because it taste so GOOD!