Candace Cameron Bure tried her hand at making her final birthday dessert — carrot cake — using one among our popular recipes.
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For the Cake
- 1 1/4 c.
granulated sugar
- 1 c.
vegetable oil
- 3
gargantuan eggs
- 2 c.
all-motive flour
- 2 tsp.
cinnamon
- 1 tsp.
baking soda
- 2 tsp.
pure vanilla extract
- 1/2 tsp.
kosher salt
- 2 1/2 c.
shredded carrots (about 4-5 carrots)
- 1 c.
chopped walnuts
- 1/2 c.
golden raisins
For the Vegan cream cheese frosting
- 1
container vegan cream cheese (like Tofutti)
- 1/2 c.
vegan butter, softened (or vegetable shortening)
- 4 c.
powdered sugar
- 2 tsp.
pure vanilla extract
- 2 tsp.
lemon juice
Directions
-
- Step 1Preheat oven to 350 levels F.
- Step 2Fabricate cake: In a gargantuan bowl, beat sugar, oil, and eggs with an electrical mixer until blended, about 30 seconds. Add flour, cinnamon, baking soda, vanilla and salt, beating for roughly 1 minute or until integrated. Fold in carrots, nuts and raisins. Pour into nicely-greased and floured 8-dart spherical baking pans. Bake 33 to 35 minutes, or until a toothpick inserted into the center comes out with correct a number of crumbs. Make a selection from oven and let frosty 10 minutes earlier than hanging off from pans. Let frosty fully.
- Step 3Fabricate frosting: In a gargantuan bowl, mix cream cheese and butter, beating them until fluffy, about 1 minute. Slowly add the powdered sugar, then vanilla and lemon juice. Beat on low until soft and fluffy. Unfold onto cooled cake.
Candace Braun Davison
Deputy Editor
Candace Braun Davison writes, edits, and produces map of life direct material that ranges from celeb aspects to roll-up-your-sleeves DIYs, all whereas relentlessly pursuing the noblest of causes: the hunt for the arena’s simplest chocolate chip cookie.
