My
Collection of Keeper Recipes
Carrot Cake
Categories:
cakes/desserts
2 cups flour, all-purpose
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
3 cups carrots; shredded; finely (6-7)
1 cup oil
4 large eggs
1/4 cup nuts (optional); chopped
---- Cream Cheese Frosting ----
1 package (3 oz) cream cheese; softened
1/4 cup butter; softened
2 cups powdered sugar; sifted
1 teaspoon vanilla extract
Stir together flour, sugar, baking powder, soda, cinnamon and salt. Add carrot and stir together until it looks like raw hamburger. Add oil and eggs. Beat at medium speed of electric mixer for 2 minutes. Pour into greased and floured 13x9x2" baking pan.
Bake @ 325°F for 50 to 60 minutes. Cool thoroughly. Spread with Cream Cheese Frosting. Top with nuts.
Cream Cheese Frosting: Soften cream cheese and butter; beat together untill fluffy. Slowly beat in powdered sugar till smooth. Stir in vanilla.
(opt: fill 24 cupcakes about 1/2 full of batter. Bake @ 325°F for 35 minutes)
Contributor: "Favorite Recipes", BH&G
Yield: 18 servings
Preparation Time: 0:30