Quick Carrot Cake w Cream Cheese Icing
|1 tspbaking soda|
|1 tspbaking powder|
|3 wholeEggs; beaten|
|2 jarscarrot baby food; (any brand)|
|1 cupnuts; (your choice) (optional)|
|cream cheese icing:|
|2 blockscream cheese; room temp|
|confectioners sugar; to taste|
Quick Carrot Cake w Cream Cheese Icing Preparation
Preheat oven to 325 dgs
Mix all ingrediants, except nuts, together at high speed till batter is smooth. Slow you mixer speed to medium low and add nuts a little at a time to ensure they get throughout the batter. Move batter to 13 x 9 pan (I bake all my cakes and pies in stoneware). You can use whatever type pan you usually bake in. Bake until you get clean return from toothpick. Usually about 20-25 mins. (time will vary)
Allow 2 blocks of cream cheese to come to room temperature. Beat cream cheese and vanilla together. Slowly start adding the confectioners sugar 1/4c at a time. Add to taste.
Once cake cools completely ice cake and enjoy!!
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