Recipe: Garden Fresh Carrot Cake

[print-me]Today’s recipe suggestion is our Garden Fresh Carrot Cake with Barsotti’s Freshly Pressed Carrot Juice.  Check out this super simple recipe and see how you can amaze folks with just how moist carrot cake can actually be.  Need to find our Carrot Juice?  Use our Store Locator or send us a Message.  Got a recipe you’d like to share?  Send it to us HERE.  We love sharing recipes we’ve bumped into over the years that use our juices and taste absolutely fabulous!

Ingredients: Cake
4 eggs
2 cups sugar
3/4 cup oil
3/4 cup Barsotti’s Carrot Juice
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 Tbls. cinnamon
1/2 tsp. salt
3 cups grated carrots
1/2 cup chopped walnuts

Ingredients: Cream Cheese Icing
8 oz. cream cheese
2 Tbls. soft butter
1 lb icing sugar
1/2 tsp. vanilla
Milk as needed to soften
Directions:
Preheat oven to 350 degrees.
Grease a 9 x 13 inch baking pan with butter.

Icing Directions: Beat cream cheese until smooth. Add butter, mix well. Add sugar and vanilla to mixture and beat until smooth and creamy.

Cake Directions: Beat eggs until frothy and gradually add sugar to eggs, beating until light. Add oil, juice and vanilla – beat until mixed well. Sift flour, baking powder, baking soda, cinnamon and salt, and add to egg mixture. Combine grated carrots and walnuts , and add to mixture, mixing well. Pour mixture into prepared pan and bake for 50 minutes or until done. Top with icing.