There are many wonderful blogs out there. I am honored that you are reading mine!

Friday, June 18, 2010

Simply the Best Carrot Cake Recipe

Using Pamela's Baking & Pancake Mix and following the recipe below will bring your carrot cake baking abilities to new heights. Whether you require a gluten free diet or not; give your taste buds and those of your guests a flavorful treat with the recipe for carrot cake found on Pamela's Products website. You won't regret it!

Recipe Tip: I have always frosted this cake with Pillsbury Vanilla Frosting, but use what you like best.

Carrot Cake (loaf or layer)
3/4 cup oil
2 eggs
3/4 cup sugar
1-1/2 cups grated carrots
1 teaspoon vanilla
1-1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
2 cups
Pamela's Baking & Pancake Mix
1/2 cups walnuts (optional)

Yield: one layer or one loaf
Beat oil, eggs, and sugar together, then mix in the rest of the ingredients. Batter will be thick. Poor into a greased loaf pan (8 x 4) and bake at 350° for 40-45 minutes (toothpick should come out clean), or use a greased 8-inch layer cake pan and bake at 350° for 25 minutes.

Pamela also has a package to make frosting. I have never used this product, but I am quite sure it would be delicious. I have had much success with all of Pamela's Products that I have tried.

Cream Cheese Frosting
1 bag Pamela's Vanilla Frosting Mix
2 Tablespoons butter or margarine, room temp/no melted
6 ounces cream cheese, room temp
1 teaspoon water
Soften butter or margarine. Add remaining ingredients and mix together on medium for 1 to 2 minutes or until smooth. If frosting is too thick, add more water one teaspoon at a time.
Optional: Add 1 teaspoon ground cinnamon.
Frost on a cooled cake.

No comments:

Post a Comment