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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This is my Dad's recipe for his well-known Carrot Cake... It stays moist forever... well as long as it's not eaten... ;) Ingredients:
1/2 cup water |
1/2 cup milk |
1 teaspoon cinnamon |
1 teaspoon salt |
1 teaspoon baking soda |
1 cup wesson oil |
4 whole eggs |
2 cups sugar |
2 cups all-purpose flour |
1 (1 lb) package grated carrot |
1/2 cup softened unsalted butter or 1/2 cup margarine |
8 ounces philadelphia cream cheese (room temperature) |
0.5 (16 ounce) box powdered sugar |
2 teaspoons vanilla (pure extract preferably) |
Directions:
1. CAKE.
2. Combine all cake ingredients (except for the grated carrots) in a large mixing bowl & beat for 2 minutes.
3. Then fold in the grated carrots.
4. Pour into a greased & lightly floured rectangular cake pan.
5. Bake at 350°F for 35-45 minutes.
6. ICING.
7. In a medium mixing bowl, beat all four ingredients until creamy.
8. Spread onto room temperature cooled cake (I prefer, still in baking pan)
9. For an extra treat, sprinkle fresh diced pecans & enjoy.
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