Carrot Cake With Cream Cheese Frosting |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 18 |
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This is from the 1980 edition of The Philadelphia Orchestra Cookbook. First time I made this was for someones birthday at work. Everyone loved and raved about it. Hope you do too! Ingredients:
2 cups sugar |
2 cups flour |
2 teaspoons cinnamon |
1 teaspoon baking soda |
1 teaspoon salt |
1/8 teaspoon nutmeg |
4 eggs |
1 1/2 cups vegetable oil |
3 cups carrots, shredded |
8 ounces cream cheese, softened |
4 ounces butter, softened |
2 cups powdered sugar |
2 teaspoons vanilla |
2 cups nuts, finely chopped (optional) |
Directions:
1. Preheat oven to 350F/180°C.
2. Grease and flour a 9 X 13 glass baking dish. Set aside.
3. In large bowl, combine sugar, flour, cinnamon, baking soda, salt and nutmeg and mix thoroughly.
4. In another bowl, beat eggs, add oil and carrots and add to dry ingredients and blend.
5. Pour batter evenly into baking dish and bake for 1 hour. Allow cake to cool completely before icing.
6. TO MAKE FROSTING: Cream together the cream cheese and butter. Add powdered sugar and vanilla and combine thoroughly. Add nuts, if using.
7. Can be stored in cool place for up to five days, if it lasts that long!
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