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:
1½ cup almond milk or soy sour cream in place of eggs and bake as directed below.
Preparation:
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Preheat oven to 350ºF
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Spray two 9" round cake pans or one 9" x 13" cake pan.
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(If using 9" pans, line bottom with parchment paper cut to fit and spray again for easier removal.)
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Combine baking mix, baking soda, baking powder, ground cinnamon and salt. Set aside these dry ingredients.
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Beat in large mixing bowl the oil and sugar together.
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Add the eggs and beat until smooth.
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Add the dry ingredients and mix until well blended.
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Mix in the carrots.
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Pour the batter into prepared pan(s).
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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
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Cream butter or margarine and cream cheese until blended.
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Add vanilla.
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Mix in confectioners’ sugar one cup at a time with mixer or whisk until smooth and lump free.
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Makes enough to frost one 9" x 13" pan or two 9" rounds.
Yields: 16 servings