Prep Time: 30 minutes

Cook Time: 1 hour

Serving: 12 people

A Word From The Cook

“Sooooo moist”

Ingredients

• CAKE:
• 3/4 cup Vegetable Oil (I like to use Corn Oil)
• 1 cup Sugar
• 3 eggs
• 1 1/2 cups Flour
• 1/2 tsp Salt
• 1 1/2 tsp Baking Soda
• 1/2 Tbsp Cinnamon
• 2 Cups Grated Carrots (use the finest side of the grater), (about 3-4 carrots)
• ICING:
• 1/2 Pkg Cream Cheese (1/2 a large package, I like to use the light option)
• 2 Tbsp Butter
• 1 1/4 Cups Icing Sugar
• 1 tsp Vanilla

Instructions

Cake:

1. Combine the oil and sugar in a large bowl, beat until well blended
2. Add Eggs (one at a time) and continue to blend well after each egg.
3. Sift the dry ingredients together and add to the egg/sugar mixture
4. Fold in the raw carrots.
5. Pour into a oiled and floured bundt pan.
6. Bake for 1 hour @ 300°.
7. Let cool in pan on a wire rack for 10 minutes
8. Loosen from pan by gently shaking the pan, using a rubber spatula if necessary and invert on a plate to release cake from pan.   Let cool on plate.

Icing:

1. Combine Cream Cheese and Butter in a medium bowl and let come to room temperature.
2. Beat cheese and butter until blended and creamy.
3. Add the icing sugar and vanilla and continue to beat to a creamy texture.
4. Spoon onto top of cooled cake pushing the icing to edges (centre and outside) and let it run down the side of the cake.
5. Can be garnished with some shredded carrots or chopped walnuts (optional)