Easy Carrot Cake
By Kwentong Kusina Kwentong Buhay
INGREDIENTS:
2 cup MAGNOLIA ALL PURPOSE FLOUR
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup MAGNOLIA NUTRI-OIL
4 pc large MAGNOLIA BROWN EGGS
2 cup granulated sugar
4 cup grated carrots
ICING:
1 cup MAGNOLIA CREAM CHEESE, softened
1/4 cup
MAGNOLIA GOLD BUTTER UNSALTED, softened
1 1/4 cup confectioners' sugar
INSTRUCTIONS:
1. Preheat oven to 350°
2. Grease and line 9 “x 3” round pan. Set aside.
3. Sift all-purpose flour,baking powder, baking soda, cinnamon and salt 3 times. Set side.
4. Beat sugar, oil and eggs in a large bowl with electric mixer on low speed for about 30 seconds or until blended.
5. Add the sifted dry ingredients. Beat on low speed for 1 minute.
6. Stir in the grated carrots.
7. Bake for 40-45 minutes or until done.
8. Cool completely for 1 hour.
9. To make the cream cheese icing: Beat cream cheese and butter in the bowl until smooth. Gradually beat in the confectioner’s sugar. Transfer in a bowl then chill.
10. To assemble: Frost top and sides of the cake with the cream cheese frosting.
11. Chill until ready to serve.
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