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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 1 |
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This is a fabulously moist cake, been making it for years. Another often requested cake of mine. I like it best when it's been kept cold in the refrigerator. Enjoy! Ingredients:
3 cups shredded carrots (i heap my 3 cups) |
1 1/2 cups oil |
2 cups sugar |
4 eggs |
1/2 teaspoon of salt |
2 cups all-purpose flour |
1 teaspoon bakng powder |
2 teaspoons baking soda |
2 teaspoons cinnamon |
1 teaspoon vanilla |
frosting |
1 (8oz) package cream cheese |
1/2 cup margarine |
1 lb. powder sugar |
1 teaspoon vanilla |
1 cup chopped nuts. |
Directions:
1. Beat sugar and oil.
2. Add eggs one at the time, beating after each egg.
3. Add the rest of the ingredients. Add the carrots last.
4. Bake in 3 greased and floured (8 pans) at 350* for 30 minutes or till done when tested with a toothpick.
5. Frosting:
6. Cream Margarine and Cream Cheese thorougly. Add the rest of the ingredients. Blend well, spread between layers and frost sides and top.
7. You might need a double recipe of frosting you be the judge of that.
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