Carrot and Cinnamon Cake

Ingredients

• 2 cups flour
• 2 cups sugar
• 1 cup oil
• 3 cups grated carrot
• 4 eggs
• 2 teaspoons ground cinnamon (or to taste)
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• Frosting:
• 1 cup icing sugar
• 1/4 cup liquid milk
• 1 tablespoon butter at room temperature
• 1 teaspoon vanilla
• 1 small tub Kiri cream cheese
• Salam Hijazi (Umm Hadi)
• For more carrot cake recipes see: Carrot Cake
• For a third carrot-cake version see: Caramelized Carrot Cake
• كيك_بجزر# كيك# شو_طابخين_اليوم

Method

1. Mix the dry ingredients together well.
2. Add the wet ingredients and eggs and beat until you have a smooth, pourable batter.
3. Add the dry ingredients to the wet mixture and fold gently with a spoon, folding from top to bottom.
4. Pour the carrot-cinnamon cake batter into a pan greased with vegetable oil and dusted with flour.
5. Bake on the middle rack in a preheated oven at 180°C (356°F).
6. Bake about 30 minutes or until done (adjust according to your oven).
   Timers: 30 min
7. Let the cake cool completely at room temperature before decorating with Kiri cream cheese frosting.
8. Beat all the frosting ingredients together with an electric mixer until smooth.