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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 16 |
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I got this recipe from my mom. Who got it from her Aunt. It's very good and moist. Simple, with no pineapple. Very good! It's our favorite carrot cake. Ingredients:
2 cups sugar |
1 1/2 cups oil |
4 eggs |
2 cups flour |
1/2 cup chopped nuts |
1 teaspoon salt |
2 teaspoons baking soda |
2 teaspoons cinnamon |
3 cups grated carrots |
1/4-1/2 cup raisins (optional) |
1 lb powdered sugar |
1 (8 ounce) package cream cheese, softened |
6 tablespoons butter, softened |
1/2 cup chopped nuts |
2 teaspoons vanilla extract |
Directions:
1. Mix sugar, oil, and eggs in a large mixing bowl.
2. Sift flour, add salt, soda, and cinnamon.
3. Mix well.
4. Add flour mixture to sugar mixture.
5. Mix well.
6. Stir in carrots, nuts, and raisins, if desired.
7. Grease and flour two 9 inch round baking pans at 350 until a toothpick inserted in center comes out clean.
8. Remove from oven.
9. Cool on wire rack for 10 minutes.
10. Remove from pans, let cake cool completely on wire rack.
11. Frosting: Beat cream cheese and butter until light and fluffy.
12. Gradually beat in powdered sugar.
13. Add nuts and vanilla.
14. Fill and frost cake with this frosting. Enjoy!
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