Carrot Cake
A Uncategorized recipe with margarine softened, sugar, egg. Ready in –, serves 9.
Curated byKavya Sharma🇮🇳
Instructions
15 steps- 1
Cream margarine and sugar; beat in egg, milk and vanilla.
margarine softened(1/4 c)sugar(1/2 c)egg(1)skim milk(1/4 c)vanilla(1/2 tsp)sifted powdered sugar(2 tsp) - 2
Stir in carrots.
finely shredded carrots(1/2 c) - 3
Combine flour, baking powder, cinnamon, salt and nutmeg and add to carrot mixture.
all-purpose flour(1 c)baking powder(1 1/4 tsp)ground cinnamon(1/4 tsp)salt(0.1 tsp)of ground nutmeg - 4
Stir until blended.
- 5
Spray an 8 x 8 x 2-inch baking pan with nonstick spray coating.
baking powder(1 1/4 tsp) - 6
Pour batter into pan and bake at 350° for 20 to 25 minutes (a toothpick inserted in center should come out clean).
- 7
Cool.
- 8
If desired, remove from pan after cooling 10 minutes.
- 9
Cool completely.
- 10
Lightly sift powdered sugar evenly over a doily on top of cake; carefully remove doily to have a pretty design.
sugar(1/2 c)baking powder(1 1/4 tsp)sifted powdered sugar(2 tsp) - 11
Makes 9 servings.
- 12
Per Serving: 156 Calories, 6 g.
- 13
Fat, 31 mg.
- 14
Cholesterol and 145 mg.
- 15
Sodium.
Rate this recipe
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Carrot Cake
A Uncategorized recipe with margarine softened, sugar, egg. Ready in –, serves 9.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
15 steps- 1
Cream margarine and sugar; beat in egg, milk and vanilla.
margarine softened(1/4 c)sugar(1/2 c)egg(1)skim milk(1/4 c)vanilla(1/2 tsp)sifted powdered sugar(2 tsp) - 2
Stir in carrots.
finely shredded carrots(1/2 c) - 3
Combine flour, baking powder, cinnamon, salt and nutmeg and add to carrot mixture.
all-purpose flour(1 c)baking powder(1 1/4 tsp)ground cinnamon(1/4 tsp)salt(0.1 tsp)of ground nutmeg - 4
Stir until blended.
- 5
Spray an 8 x 8 x 2-inch baking pan with nonstick spray coating.
baking powder(1 1/4 tsp) - 6
Pour batter into pan and bake at 350° for 20 to 25 minutes (a toothpick inserted in center should come out clean).
- 7
Cool.
- 8
If desired, remove from pan after cooling 10 minutes.
- 9
Cool completely.
- 10
Lightly sift powdered sugar evenly over a doily on top of cake; carefully remove doily to have a pretty design.
sugar(1/2 c)baking powder(1 1/4 tsp)sifted powdered sugar(2 tsp) - 11
Makes 9 servings.
- 12
Per Serving: 156 Calories, 6 g.
- 13
Fat, 31 mg.
- 14
Cholesterol and 145 mg.
- 15
Sodium.
Rate this recipe