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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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My cousin had it and I never want to be without as to me this is the best carrot cake in the whole, wide world. Besides, Mom-Mom always told us it was nice to share. Ingredients:
1 1/4 cups vegetable oil |
2 cups sugar |
2 cups flour |
2 teaspoons baking soda |
4 eggs |
1/4 teaspoon salt |
2 teaspoons cinnamon |
2 cups carrots, grated |
1 (8 ounce) package cream cheese |
1/4 cup butter |
1 3/4 cups powdered sugar |
2 teaspoons vanilla |
1 cup nuts (pecans) (optional) |
Directions:
1. FOR CAKE:.
2. Beat together all cake ingredients. Add carrots last. Grease and flour pans. Bake 350 for 40-55 minutes in 2 cake pans or mold. (I use a bundt cake mold and baked for 50 minutes.).
3. FOR ICING:.
4. Beat together. all ingredients (can use less vanilla if perferred).
5. If too dry add a little milk.
6. Keep cake wrapped & refrigerated.
7. Best to make day before to let flavors meld.
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