Sundae Scoop #10

 

I am blooming with excitement for SPRING!

I think this carrot cake is the best way to celebrate. Let’s get baking.

Carrot Cake

4 Large Eggs

1 Cup Canola Oil

3 Cups Grated Carrots

1 Cup Granulated Sugar

1 1/2 Cups Brown Sugar

2 Cups All Purpose Flour

2 tsp Baking Powder

½ tsp Baking Soda

1 tsp Vanilla Extract

½ tsp Salt

2 Tsp Ground Cinnamon

1 tsp Ground Nutmeg

 Tsp Ground Ginger

Directions:

1.      Preheat Oven to 350 degrees, and prep baking pans

2.      Whisk Flour, Baking Powder, Baking Soda, Spices, and Salt in mixing bowl (Set aside)

3.      Mix Eggs, Oil, Sugars, and Vanilla in mixing bowl

4.      Then add Carrots to wet mixture

5.      Slowly add the dry ingredients to the wet

6.      Mix until just incorporated

7.      Pour into baking pans

8.      Bake for about 30-40 minutes

(Depends on the size of baking pan, this 9x13 took about 35 minutes)

9.      Let cool then frost with cream cheese frosting.

10.  Enjoy!

XO,