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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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This recipe might be the reason I was born. While my parents were dating, my mother made this carrot cake recipe from her Aunt Mil for my father. And it was just that good. My family now uses the verb carrot-caking as a synonym for shoveling-it-in-without-stopping-between-bites-because-it's-so-heavenly . Yum. also can make 1 bundt pan. Ingredients:
2 cups sugar |
4 eggs |
1 1/2 cups oil |
2 cups flour |
2 teaspoons baking soda |
1 teaspoon salt |
2 teaspoons cinnamon |
3 cups grated raw carrots |
3/4 cup chopped nuts |
1/4 cup margarine |
3 ounces cream cheese |
1 teaspoon vanilla |
powdered sugar |
Directions:
1. Grate carrots and chop nuts.
2. Mix together sugar, eggs, and oil at a low speed until thoroughly blended.
3. Add dry ingredients, then fold in carrots and nuts.
4. Bake in two greased and floured loaf pans (or one deep bundt pan).
5. Bake at 325 degrees F for 1 hour and 10 minutes.
6. For icing, blend together margarine, cream cheese, and vanilla, slowly adding powerded sugar until the mixture reaches desired consistency Ice when the cake is cooled.
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