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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I once told my mom that I love this carrot cake from a restaurant where I live. She said that she could try to make a carrot cake for me sometime when I came home to visit. And boy, did she ever whip up a good one. Ingredients:
1 1/2 cups oil |
2 cups sugar |
4 eggs |
3 cups grated carrots |
2 cups flour |
2 teaspoons cinnamon |
2 teaspoons baking soda |
1 teaspoon salt |
8 ounces cream cheese |
1 lb powdered sugar |
1/2 cup butter or 1/2 cup margarine |
1 teaspoon vanilla |
1 cup chopped pecans or 1 cup walnuts |
Directions:
1. Preheat oven to 325 degrees F.
2. In a large bowl, cream oil and sugar together.
3. Add eggs one at a time, beating after each addition.
4. Add carrots and stir.
5. In a separate bowl, sift flour, cinnamon, baking soda, and salt together.
6. Add flour mixture to the sugar mixture.
7. Blend together.
8. Oil and flour 3 round cake pans.
9. Pour mixture into pans.
10. Bake for approximately 40 minutes.
11. While cakes are baking, prepare the filling.
12. Cream butter, cream cheese, and sugar.
13. Add vanilla and nuts.
14. When cakes have cooled completely after baking, spread the filling on top of each layer.
15. Stack the layers and ice the rest of the cake.
16. Grated carrots and crushed pecans/walnuts may be added to the top of the cake for appearance.
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