Carrot Cake With Cream Cheese Icing |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Another Suzie Cheesedoodle gem. Ingredients:
1 1/2-2 cups white sugar |
2 cups flour |
2 teaspoons baking soda |
2 teaspoons cinnamon |
1 cup oil |
4 eggs |
1 teaspoon pure vanilla extract |
1 pinch salt |
3 cups carrots, shredded |
Directions:
1. Mix the sugar, flour, baking soda and cinnamon.
2. Beat the oil, eggs, vanilla and salt together until they are well blended.
3. Combine the dry ingredients, oil and egg mixture and grated carrots just until they are mixed.
4. Pour the batter into two 10 round pans greased with butter.
5. Bake in 325 oven for one hour.
6. Remove it from the oven, let cool and remove from the pans.
7. Cream Cheese Icing.
8. 1 large pkg. Of cream cheese at room temperature.
9. 1/2 cups sweet butter at room temperature.
10. 3 1/2 cups icing sugar
11. 1 tsp pure vanilla.
12. 1 tbsp orange juice.
13. Mix all the ingredients and ice the cake, using some icing between the two layers.
14. Garnish the cake with cinnamon and walnut halves.
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