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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This recipe is a favorite of mine to eat, although I have not made it as of the posting of this recipe. I do plan on trying to make it for our Easter Dinner. I have never been great, good or fair at baking so we'll see how the family likes it or not. I have asked them to rate it after they taste it. I am making some Rating Cards as placement cards for our Easter dinner. I am making several dishes that were in my Grandmothers cook book for Easter. WISH ME LUCK. Ingredients:
3 cups grated raw carrots |
4 eggs, unbeaten |
2 cups sugar |
1 1/2 cups salad oil |
2 teaspoons baking soda |
1/2 teaspoon salt |
2 cups flour |
1 teaspoon cinnamon |
1 teaspoon vanilla |
1 cup chopped walnuts or 1 cup pecans |
1 (8 ounce) package cream cheese |
1 lb powdered sugar |
Directions:
1. In electric mixer bowl, combine carrots, eggs, sugar & oil, beat ingredients thoroughly.
2. Add remaining ingredients.
3. Pour into 2-greased and floured 9” layer pans.
4. Bake at 350 degrees for 40-45 minutes.
5. Let cool, then put layers together with the following frosting in between the layers.
6. FOR Cream Cheese Frosting:.
7. Soften cream cheese and beat until fluffy.
8. Gradually beat in powdered sugar.
9. You may need a little more powdered sugar to make into a good spreading and swirling consistency.
10. Apply to a cooled cake.
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