Carrot Cake
Adapted by Lily Krivanek from, Gardeners Community Cookbook, by Victoria Wise
What could be better to celebrate springtime than a festive carrot cake? This carrot cake recipe is the perfect combination of spice and sweetness. It is a great way to treat yourself after a long day of spring cleaning!
Ingredients:
| 2 large eggs | 1 teaspoon ground cinnamon |
| 1 cup sugar | 2-2 ½ cups carrots |
| ⅔ cup veggie oil | ½ cup raisins |
| 1 ¼ cup flour | ½ cup walnuts, chopped |
| 1 teaspoon baking powder | 1 ½ cups cream cheese frosting |
| ½ teaspoon salt |
Preheat oven to 350 degrees, and lightly grease a 9-inch square baking pan with cooking spray or butter. Beat together the eggs and sugar in a large bowl until frothy. Then beat in the oil gradually. Sift in the combined flour, baking powder, cinnamon, and salt. Fold in your carrots and walnuts, and raisins, if using. Scoop into your pan, and bake for 35 minutes, or until a skewer or knife inserted into the center. Eat warm, or let cool completely and top with cream cheese frosting.
