One of my favorite carrot cake recipes; moist and luscious with a divine easy cream cheese frosting.
Servings
30bars
Servings
30bars
Ingredients
2eggsslightly beaten
1cuplight brown sugar
1/4cupcanola oil
1/3cuporange juice
1teaspoonvanilla extract
2cupsshredded carrot
1/2cuppecans or walnutschopped
1 3/4cupsall-purpose flour
1teaspoonbaking powder
1/2teaspoonbaking soda
1teaspoonground cinnamon
1/2teaspoonground ginger
Cream Cheese Frosting
Instructions
Preheat oven 350°F.
Coat 13x9x2-inch baking pan with nonstick cooking spray.
In large bowl, whisk together eggs, brown sugar, oil, orange juice, and vanilla. Stir in carrot and pecans.
In another bowl combine flour, baking powder, baking soda, cinnamon, and ginger. Add to carrot mixture; stirring just until combined. Spread batter into prepared pan.
Bake 17-20 minutes or until a toothpick inserted in center comes out clean. Cool completely and ice with Cream Cheese Frosting (see recipe).