Carrot Cake

   
 
Carrot Cake
   
  Ingredients:
   
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2 cups (300 g) Mina's Purely Divine All Purpose Baking Mix
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2 tsp (12 g) baking soda
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2 tsp (8 g) baking powder
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2 tsp (4 g) ground cinnamon
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1 tsp (6 g) salt
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1 cup (223 g)vegetable oil
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2 cups (400 g) sugar
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6 large eggs (300 g)
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2 cups (326 g) finely shredded carrots
   
  Vegan Version:
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1½ cup almond milk or soy sour cream in place of eggs and bake as directed below.
   
  Preparation:
   
  Preheat oven to 350ºF
  Spray two 9" round cake pans or one 9" x 13" cake pan.
  (If using 9" pans, line bottom with parchment paper cut to fit and spray again for easier removal.)
  Combine baking mix, baking soda, baking powder, ground cinnamon and salt. Set aside these dry ingredients.
  Beat in large mixing bowl the oil and sugar together.
  Add the eggs and beat until smooth.
  Add the dry ingredients and mix until well blended.
  Mix in the carrots.
  Pour the batter into prepared pan(s).
  Bake: 45-50 minutes for round pans, 60 minutes for 9" x 13" pan.
   
  Frosting:
   
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½ cup butter or margarine
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8 oz. cream cheese (dairy or soy)
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3 cups confectioners’ sugar (sifted)
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2 tsp. vanilla extract
   
  Cream butter or margarine and cream cheese until blended.
  Add vanilla.
  Mix in confectioners’ sugar one cup at a time with mixer or whisk until smooth and lump free.
  Makes enough to frost one 9" x 13" pan or two 9" rounds.
   
   
  Yields: 16 servings