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
Cook Exceptionally With Gin Lee the Deep South Cook "I will show you how to create southern cultural cuisine, desserts, such as cakes, cookies, pies, and teach you the art of candy making, holiday themed recipes, throw in pet recipes (because they're family too), gardening, gardening in greenhouses, etc.. So, sit back, unwind, and relax while I show you how to cook exceptionally and create helpful DIY'S."