Carrot Cake With Cream Cheese Frosting |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
I found this recipe in my Mom's Recipe Box. I am sure she clipped it out because this recipe does not contain raisins or pineapple or coconut in the cake. It is to be made as a three layer cake, so there is lots so icing per bite - This would be important if I were serving to my husband ; ) Ingredients:
3 cups carrots, grated |
2 cups flour |
2 cups sugar |
2 teaspoons baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
4 eggs, well beaten |
1 1/2 cups vegetable oil |
1 teaspoon vanilla extract |
16 ounces powdered sugar |
8 ounces cream cheese, softened |
1/2 cup butter, softened |
1 teaspoon vanilla extract |
1 cup pecans, chopped |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease and flour three 9 cake pans.
3. Combine first 7 ingredients (carrots, flour, sugar, baking soda, baking powder, salt and cinnamon); stir in eggs, oil, and vanilla.
4. Spoon batter into the 3 prepared pans; bake for 30 minutes or until cakes test done.
5. Spread with Cream Cheese Frosting (recipe follows) between layers while still warm.
6. Cream Cheese Frosting:.
7. Cream together powdered sugar, cream cheese, butter and vanilla until well blended; sir in pecans. This is be enough icing to frost the tops of three 9 layer cakes.
|
|