St. Teresa of Avila Carrot Cake No. 3 |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This recipe is from The St. Teresa Of Avila Mutli-Cultural Cookbook(1994) originally submited by Gwen Jones. I usually prefer to leave out the nuts, but either way, it's delish. Enjoy! Ingredients:
2 1/4 cups pillsbury's best all-purpose flour |
2 cups sugar |
2 teaspoons baking soda |
1 teaspoon cinnamon |
1/2 teaspoon salt |
2 cups shredded carrots |
1 1/2 cups oil |
4 eggs |
1 cup chopped nuts |
3 cups powdered sugar |
2 tablespoons margarine or 2 tablespoons butter, softened |
8 ounces cream cheese |
1 teaspoon vanilla |
Directions:
1. Heat oven to 350 degrees. Grease (not oil) and lightly flour two 9 round cake pans. In large bowl, blend all the cake ingredients, except the nuts at low speed until moistened. Beat 3 minutes at high speed. Stir in nuts, pour batter into prepared pans. Bake at 305 degrees. for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pans. Frosting: Blend together all ingredients.
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