 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
This recipe came from my husband's grandmother but I've revised it a tad and is the best carrot cake I've had to date. I personally like to add raisins, but my husband doesn't like them so we leave them out and it's still awesome! Ingredients:
2 cups sugar |
1 1/2 cups vegetable oil |
4 eggs |
2 teaspoons vanilla |
2 cups flour |
2 teaspoons baking soda |
1 teaspoon salt |
3 teaspoons cinnamon |
3 cups grated carrots (peeled) |
1/2 cup butter (softened to room temp) |
1 lb powdered sugar |
8 ounces cream cheese (softened to room temp) |
1 cup chopped nuts (i use pecans) |
Directions:
1. Cake: Combine sugar, oil, eggs, and vanilla in large bowl. In medium bowl combine flour, baking soda, salt, and cinnamon. Mix with fork and slowly add this mixture to sugar/oil mix. Mix in carrots by hand. Bake in greased/floured pan or line with wax paper at 350 for approximately (40 min = 2 round pans or 30 min = 3 round pans) Note: this can also be made in 13x9 pan, but I didn't keep track of my bake time.
2. Cream Cheese Frosting: With mixer on low combine cream cheese and butter (softened to room temp) and slowly add 1- 1 lb box of Domino powdered sugar. Increase mixer speed if needed. Add nuts after mixture is frosting-like consistency and hand mix or use mixer. Spread on each layer of cake after cake is cooled.
|
|