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Kathy's Broadway Carrot Cake

Kathy's Broadway Carrot Cake
Genaro Molina / Los Angeles Times

Dear SOS: Would you please print a good carrot cake recipe, if not your best? Thank you. Gloria Lozano Rosemead Dear Gloria: How about two carrot cake recipes? The first one is Virginia Eville's best and it has a good ... Read more

Total Time: 1 1/2 hours

Carrot cake

  • Butter, for preparing pan
  • 2 cups flour, plus more for preparing pan
  • 3 cups grated carrots, about 4 large carrots
  • 2 cups sugar
  • 4 eggs
  • 1 1/2 cups oil
  • 1 (8-ounce) package cream cheese, softened
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup chopped nuts

Step 1Heat the oven to 350 degrees. Butter and flour a 13x9-inch pan and set aside.

Step 2Beat together the flour, carrots, sugar, eggs, oil and cream cheese. Add the baking soda, salt, cinnamon, vanilla and nuts and mix well.

Step 3Pour the batter into the pan. Bake the cake until a toothpick inserted in the middle comes out clean, 55 minutes. Cool, then frost with Cream Cheese Icing.

Cream cheese icing

  • 1/4 cup (1/2 stick) butter
  • 1 (8-ounce) package cream cheese, softened
  • 1 pound powdered sugar, about 4 1/2 cups
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Step 1Cream the butter and cream cheese. Add the powdered sugar, milk and vanilla and beat until smooth. Spread on the cooled cake.


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