This Carrot Cake Recipe is an old classic! It goes well with a nice cup of tea or coffee, makes the perfect desert at a dinner party, or keeps the kids happy when they get home from school. Just don’t tell them there is carrot in it!

Ingredients:

• 1 1/4cups vegetable oil
• 2 cups white sugar
• 4 eggs
• 2 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 1/2 teaspoons cinnamon powder
• 2 1/2 teaspoons vanilla extract
• 3 cups grated/shredded carrots

Optional Ingredients:

• 1 cup chopped pecans or walnuts
• 1/2 cup flaked coconut
• 1/2 cup raisins

Instructions:

1. First things first, you need to preheat your over to around 350 degrees F (175 degrees C) - this will take a while, so this should be the very first think you do.
2. Next you should grease a cake tin.
3. Crack the eggs into a bowl and add the oil, sugar and vanilla extract. Beat these together until they are smooth and creamy
4. Add the flour, salt, baking soda and cinnamon powder to the mix.
5. Now add the grated carrot, and if you decided to use pecans, walnuts, coconut or raisins, fold these in together with the grated carrot.
6. Pour the mixture into the previously greased cake tin.
7. Bake the cake for about 45 minutes, or until the toothpick test tells you its ready.
8. The toothpick test is where you insert a toothpick into the middle of the cake, and if it is clean when you pull it out, the cake is cooked on the inside and ready.

Frosting:

Ingredients:

• 3 ounces cream cheese
• 1/2 cup butter or margarine
• 2 cups powdered sugar
• 2 teaspoons vanilla

Instructions:

1. Mix the cream cheese and butter (or margarine if you prefer) together until it is nice and creamy.
2. Add the powdered sugar and vanilla extract until it is well blended with the cheese and butter.
3. Add more powdered sugar to make it less runny.
4. Wait till the cake is completely cooled and then put a thin layer of frosting spread evenly on the top of the cake

And there you have a delicious carrot cake made from a fantastic and EZ carrot cake recipe.