CARROT CAKE

Flour 2 cups

Baking powder 2 tsp

Baking soda 2 tsp

Salt ½ tsp

Cinnamon ½ tsp

Nutmeg ¼ tsp

EQUAL GOLD 1 ½ cups

Oil (vegetable) 1 ¼ cups

Vanilla 2 tsp

Eggs 4

Carrots 3 cups

Walnuts 1 cup (chopped)

Pineapple ½ cup (crushed)

FROSTING

Cream Cheese 225 grams

Butter ½ cup

EQUAL GOLD SUGAR 2 ½ tbsp

Vanilla 1 tsp

Pan Size: 2 round 8” pan

Baking time: 40 mins.

Baking Temp.: 350F

PROCEDURE:

CARROT CAKE:

1. In a bowl, combine all your dry ingredients – flour, baking powder, baking soda, salt, cinnamon, nutmeg and EQUAL GOLD. Make a well in the center.

2. In a separate bowl, combine all your liquid ingredients – eggs, oil and vanilla.

3. Pour your liquid ingredients in the well of your dry ingredients. Whisk until no lumps. Stir well.

4. Fold in carrots, walnuts and pineapple.

5. Pour it in 2 round 8” pan and bake for 40 minutes at 350F.

FROSTING:

1. Beat cream cheese, butter and EQUAL GOLD until smooth and silky. Chill for 30 minutes before frosting.