Vintage carrot cake with cream cheese frosting
Ingredients:
2 cups of self-rising flour
2 cups of Splenda
1 ½ teaspoon of powdered cinnamon
3 cups of shredded carrots
1 cup of canola oil
4 eggs
Cream Cheese frosting
1 package of softened cream cheese (3 ounces)
2 cups of powdered Splenda ( Splenda mixed with cornstarch)
1 teaspoon of pure vanilla
Optional: Chopped nuts
Instructions for the cream cheese frosting:
In a microwaveable bowl add the cream cheese and place it in the microwave for 30 seconds. Next, beat in the powdered Splenda and vanilla with a mixer.
Instructions for the cake batter:
First, butter a 13x9 cake pan. Next, shred the carrots in a food processor (or by hand, with a vegetable grater).
Next, in a large mixing bowl, blend the dry ingredients and the wet ingredients with a mixer. Pour the cake batter into the prepared cake pan and bake for about 80 minutes (1 hour and 10 minutes) in a 325°F oven.
When the cake is baked, place it on a cooling rack and allow it to cool completely. Next, spread the cream cheese frosting on the top of the cake. Sprinkle it with crushed nuts. Serve and enjoy!
Notes:
For a thicker cake use an 8x8 cake pan, or a bundt cake pan.