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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A delicious moist carrot cake. I adapted this recipe from the Alice Bay Cookbook; just adding a couple of items to suit my taste. Ingredients:
2 cups sugar |
1 1/2 cups vegetable oil |
4 large eggs |
1 teaspoon vanilla |
2 cups all-purpose flour |
1 teaspoon salt |
2 teaspoons baking soda |
2 teaspoons cinnamon |
1/2 teaspoon allspice, ground |
3 cups grated carrots |
1/2 cup chopped walnuts |
Directions:
1. Preheat oven to 350°F.
2. In a large bowl, mix sugar, oil, eggs and vanilla. Sift dry ingredients together, and gradually add to wet mixture. Stir in grated carrots and nuts. Pour into a greased and lightly floured 9 X 13-inch pan or 3 9-inch round layer cake pans.
3. Bake for 40 - 45 minutes until toothpick comes out clean. Remove from oven and cool on a wire rack. Frost with Cream Cheese Frosting.
4. CREAM CHEESE FROSTING.
5. 1 8-oz. package cream cheese, softened.
6. 3/4 cup butter, softened.
7. 1 pound confectioners' sugar.
8. 1/2 cup chopped nuts (optional).
9. 2 teaspoons vanilla extract.
10. Cream butter and cream cheese. Add sugar and mix well. Add nuts and vanilla. Spread on cooled cake.
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