Carrot Cake

Don’t let the ‘carrot’ deter you from this delicious cake and frosting. X has had no fewer than two marriage proposals from this recipe.

3 C grated carrots

1 1/2 C veg oil

2 C sugar

4 eggs

2 tsp soda

2 tsp cinnamon

1 tsp vanilla

1/2 tsp salt

2 C flour

1 C chopped pecans (if desired)

I have used baby carrots, but they are a lot of grating unless you have a food processor (I don’t have one).

Mix oil and sugar. Add eggs, one at a time and blend well. Add soda, cinnamon, vanilla, and salt. Add grated carrots. Blend in flour and nuts.

Preheat oven to 350°.

In greased and floured pan, bake 35-45 minutes until toothpick inserted in center comes out clean.

Frosting

1 8 oz cream cheese softened

1 stick butter softened

4 C powdered sugar

1 tsp vanilla

Blend cream cheese and butter well. Add vanilla. Blend in powdered sugar until all is dissolved.

Spread over cake when completely cooled. 

This frosting will allow you to have 1/2″ thick frosting. Not for diabetics or dieters.

Refrigerate and frosting will set better.

Freezes well if you cut it and wrap in plastic then foil.

Advertisements
This entry was posted in Uncategorized and tagged . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s