Katrina's Carrot Cake

Carrot Cake


1/2 cup Vegetable oil
1/2 cup Brown sugar
1/2 cup Sugar
1/2 teaspoon Vanilla
2 Eggs

1 cup all purpose flour - can use WW flour
1/2 teaspoon Salt
1/8 cup + 1 TB Nonfat dry milk
1/2 teaspoon Baking soda
1/2 teaspoon Baking powder
1 teaspoon Cinnamon
1 1/2 cups Carrot, shredded
1/2 cup Walnuts, chopped
1/4 cup dried cranberries or raisins

In a medium mixer bowl, blend oil, sugar and brown sugar on low speed until mixed. Add vanilla, beat in eggs one at a time, blending well. In a seperate bowl, stir together flour, salt, dry milk, soda, baking powder, and cinnamon. Add to egg mixture until well blended. Stir in carrots, walnuts and cranberries by hand.

Pour into greased and floured round standard size cake pan, sprayed with pam or greased and floured. Bake at 350 degrees for 35 - 45 minutes or until cake tests done. Cool in pan, invert onto a serving plate. Sprinkle with confectioners' sugar or frost with cream cheese frosting.

Cream cheese frosting

2 oz butter - soft
2 oz cream cheese - room temp
1/2 teaspoon vanilla
1 cup confectioner's sugar (powdered)

Frosts one layer cake only....frost cake when completely cooled.
Bon appetit!