Wednesday, May 8, 2013

Carrot Cake

2 cups sugar
1 1/4 cups oil
4 large eggs
1 tsp. vanilla
2 cups flour, measure then sift
2 tsp. baking soda
1 Tbsp. cinnamon
1 tsp. salt
3 cups grated carrots
1 cup chopped walnuts

12 oz. powdered sugar, 3 1/3 cups sifted
6 oz. cream cheese, room temp
1 tsp. vanilla extract
2 Tbsp. butter
2 Tbsp. milk

Preheat oven 350 degrees F.
In large bowl, beat sugar and oil. Add eggs and beat well.
Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
Place batter in greased 9x13 pan; bake 1 hour and 10 minutes in a 350 oven.
FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.

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