Kathy's Broadway Carrot Cake

Recipe Ingredients

		Carrot Cake
		Butter - for preparing pan
2 cups	125g / 4.4oz	Flour - plus more
3 cups	330g / 11oz	Grated carrots - (abt 4 large)
2 cups	396g / 13oz	Sugar
4		Eggs
1 1/2 cups	355ml	Oil
8 oz	227g	Cream cheese - softened
2 teaspoons	10ml	Baking soda
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Ground cinnamon
1 teaspoon	5ml	Vanilla extract
1 cup	146g / 5.1oz	Chopped nuts
		Cream Cheese Icing
1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
8 oz	227g	Cream cheese - softened
1 lb	454g / 16oz	Powdered sugar - (abt 4 1/2 cups)
2 tablespoons	30ml	Milk
1 teaspoon	5ml	Vanilla extract

Recipe Instructions

For the Carrot Cake: Heat the oven to 350 degrees. Butter and flour a 13- by 9-inch pan and set aside.

Beat together the flour, carrots, sugar, eggs, oil and cream cheese. Add the baking soda, salt, cinnamon, vanilla and nuts and mix well.

Pour the batter into the pan. Bake the cake until a toothpick inserted in the middle comes out clean, 55 minutes. Cool, then frost with Cream Cheese Icing.

For the Cream Cheese Icing: Cream the butter and cream cheese. Add the powdered sugar, milk and vanilla and beat until smooth. Spread on the cooled cake.

This recipe yields 12 servings.

Each serving: 820 calories; 550 mg sodium; 111 mg cholesterol; 50 grams fat; 12 grams saturated fat; 89 grams carbohydrates; 8 grams protein; 2.30 grams fiber.

Source:
The Los Angeles Times, 06-05-2002

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