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). I buy a 1 lb bag of carrots, cut ends off, and peel them before grating and I use the entire bag.

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 9×13 pan, bake 55-60 minutes until toothpick inserted in center comes out clean.

I have made 2 9″ rounds; that probably should have been 3, and baked 30 minutes; they were very full.

Using round pans, I trace out and cut a piece of wax paper to fit into the bottom of the pans. They will never stick if you do it this way, and just peel off the paper while it cools.

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.