Carrot Cake

A Mother’s Day Favourite from CHS President Sheila Kitson
Yield: one 9” round layer cake. Preheat oven to 325°F.

carrot cake
“Carrot Cake” feserc is licensed under CC BY-SA 2.0.

SIFT 2 cups all-purpose flour with:
2 tsps. baking powder
1 tsp baking soda
1 tsp salt
2 tsps cinnamon

In  bowl of mixer, add
2 cups sugar gradually to
1 cup canola oil
Separately beat 4 eggs until light in colour.
Gradually add these to the oil and sugar mixture, and
Continue beating till the mixture is light and fluffy.

Gradually STIR in the sifted dry ingredients until well combined.
Add 3 cups of grated raw carrots and
1 cup finely chopped walnuts (if desired)

carrot cake slice
“Carrot Cake (Barcelona)” by scalleja is licensed under CC BY-SA 2.0.

Pour mixture into TWO prepared 9” round tins.
Bake at 325 F. for 60 to 65 minutes.
Allow to cool completely and then ice with

Cream Cheese Icing:
Cream 1 8oz package of  softened cream cheese
Gradually add lemon juice to taste-making
a smooth consistency, and add
3.5 cups icing sugar  – enough to make a
spreading consistency.
Spread on COOLED cake. ENJOY
Note: I like to add enough lemon juice to give the
icing a rich lemon flavour as it can be quite sweet.