Carrot Cake

Ingredients:

• 1 cup brown sugar
• 5 cups shredded carrots
• 1 cup oil
• 3 eggs
• 1 tsp vanilla extract
• 1/4 tsp cinnamon
• 2 1/2 cups flour
• 1/4 tsp baking soda
• 1/2 tsp baking powder

Frosting

• 8 oz Philadelphia Cream Cheese (room temp)
• 1 3/4 cup xxxx sugar (powdered)
• 1 stick butter (room temp)
• 1 pkg sliced almonds

Instructions:

1. Pre heat oven to 350° F.
2. Combine brown sugar and carrots and let set for 30 minutes.
3. Combine dry ingredients (cinnamon, flour, baking soda and baking powder) and set aside.
4. Add oil and eggs (one at a time) to carrot mixture. Stir in vanilla extract.
5. Add mixed dry ingredients slowly.
6. Pour batter into 9″ springboard pan (oiled bottom).
7. Bake at 350° F for 45 minutes.
8. Allow to cool completely before frosting.
9. Cut cake crosswise:
   • 1/3 icing between layers
   • 1/3 to top
   • 1/3 to sides – press in sliced almonds

Frosting Instructions:

1. Blend cheese and butter.
2. Add sugar in two steps.
3. Add vanilla extract and espresso. Mix well.