Carrot Cake

I'm not sure if the version below is a good one or not...been too long since I made it!

Cake Batter

PREP
  • 2 cups grated carrots, lightly packed (about 4 medium carrots)
  • 1 cup chopped nuts
  • grease 10 inch tube pan
In mixing bowl, beat well (about 2 minutes)
  • 1 cup oil
  • 4 large eggs
In separate bowl, measure and stir together dry ingredients
  • 2 cup flour
  • 2 teaspoon baking powder
  • 2 teaspoon soda
  • 1 teaspoon salt
  • 2 teaspoon cinnamon
  • 2 cup sugar
INSTRUCTIONS
  • Slowly alternate adding dry ingredients and eggs with mixer on slow speed beginning and ending with dry ingredients
  • Stir in carrots and nuts
  • Turn into greased 10 inch tube pan
  • Bake at 250 degrees about 1 hour or until cake tests done
  • Place cake in pan on wire rack to cool 5 minutes
  • With a small spatula, loosen cake from sides and tube; turn out on wire rack
  • Cool completely before frosting with Cream Cheese Frosting below

Cream Cheese Frosting

  • 1 package (1 lb.) powdered sugar
  • 1/2 cup butter or margarine
  • 1 package (3oz.) cream cheese, softened.
  • 1 teaspoon vanilla
  • Combine all ingredients; blend well.
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