Source: Lucy Sorenson, SLC, Utah. Nov. 1986
Makes 15 servings.
Preparation time: 45 minutes
Tips: Serve with frosting or as coffee cake without.
Ingredients
Preparation
2 cups sugar
1 1/2 cups vegetable oil
4 whole eggs
3 cups carrots, finely grated
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons powder cinnamon
1 cup nuts, chopped
1. Pre-heat oven to 350 F degrees.
2. Mix sugar and oil, add eggs one by one, mix well after each addition. Stir in carrots, flour, baking soda, salt, cinnamon and nuts; mix thoroughly.
3. Pour batter into greased and floured 9x13" baking pan.
4. Bake for 30-40 minutes at 350 F degrees. Let cake cool but, not cold before frosting.
5. Mix frosting ingredients to a creamy spread. Add few drops of milk if not soft enough.
6. Spread over top of warm cake. Run the back of a fork gently in straight lines about 2" apart on top of frosting. Repeat in perpendicular direction varying the up-down direction to make a wavy design.
NOTES : Makes one 9x13x2" cake or one 9x9" cake and one 3.5x7.5" loaf pan.
FROSTING:
4 ounces cream cheese
4 ounces butter (1 stick)
2 1/2 to 3 cups powdered sugar
2 teaspoons vanilla
Carrot Cake
