Freshly chopped carrots pair with fragrant
Madagascar Vanilla Extract and fresh ground Saigon Vietnamese Cinnamon
in this classic comfort food. Extremely moist and flavorful, this fluffy
cake is topped with fresh whipped cream cheese icing.
Saigon Vietnamese Cinnamon Ground, Pure Vanilla Extract - 100%
- 4 eggs
- 1 1/4 cup vegetable oil
- 2 cups sugar
- 2 teaspoon Madagascar Vanilla
- 1 cup all-purpose flour
- 1 cup cake flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons Saigon Vietnamese
- 3 cups grated carrots (about
- 8 oz softened cream cheese
- 1/2 cup softened butter
- 2 cups confectioner’s sugar
- 1 teaspoon Madagascar Vanilla
Add the eggs to a mixing bowl and start
mixing on low. Slowly add the vegetable oil, sugar and vanilla. Scrape
down sides of bowl.
In a separate bowl, sift together the
flours, baking powder, baking soda, salt and cinnamon. Slowly pour into
the wet ingredients, mixing on low. Scrape down sides of bowl, and mix
on low for 5 minutes in a stand mixer, 10 minutes in a hand-held mixer.
Add the carrots at this point by hand.
Mix well. Pour into a greased 9x13” baking dish. Bake at 350 degrees
for 40-45 minutes, or until a cake tester comes out clean.
Cool completely on a cooling rack before
icing; for at least an hour or so.
Cream the cream cheese, butter and
together in a medium size bowl until combined. Slather on top of the
cooled cake, being careful not to rough up the top of the cake. Serve
immediately. Store covered in the fridge for up to 3 days.