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EASY CARROT CAKE BY CHEF HENY SISON

Ingredients:

2 cups MAGNOLIA ALL PURPOSE FLOUR
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp iodized fine salt
2 cups sugar
1 cup cooking oil
4 pc MAGNOLIA BROWN EGGS
4 cups grated carrots

Icing

1 (225 g) pack MAGNOLIA CREAM CHEESE, softened
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED, softened
1-1/4 cups powdered sugar

Procedure:

  1. Preheat oven to 350°F. Grease and line a 9” x 3” pan. Set aside.
  2. Sift flour, baking powder, baking soda, cinnamon and salt 3 times. Set aside.
  3. Beat sugar, oil and eggs in a large bowl on low speed for about 30 seconds or until blended.
  4. Add dry ingredients. Beat on low speed for 1 minute. Stir in carrots.
  5. Bake for 40 to 45 minutes or until done. Cool completely for 1 hour.
  6. Frost top and sides of cake with cream cheese frosting. Chill until ready to serve.

CREAM CHEESE FROSTING:

  1. Beat cream cheese and butter until smooth. Gradually add in powdered sugar. Transfer to a bowl then cover and chill.

Makes 8-10 servings. 

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