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  Carrot Cake
  Category: Dutch Oven
  Author: Trevor
  Date: 8/29/2013
  Hits: 645
Ingredients:
Carrot Cake:
4 cups flour
1 cup packed brown sugar
1 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon

4 cups shredded carrots
6 eggs
1½ cups canola oil
1 teaspoon vanilla

Frosting:
12 oz. softened cream cheese
¼ cup margarine
2½ to 5 cups powdered sugar
water - only as needed for desired consistency

14" Dutch Oven with 10 coals on the bottom and 16 on top
Instructions:
In a large bowl, combine dry ingredients and stir. Next add carrots, eggs, oil and vanilla and mix into thick batter. Pour into greased Dutch oven. Bake @ 350 for 1 hour or until done. Let cool and invert to remove cake. Frost.

For smaller Dutch ovens, split this recipe between two ovens so it will not be too thick and dry out.


Richard Woolley
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