Carrot Cake

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Traditional carrot cake recipe with creame cheese icing.

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CAKE:

  • 1 1/2 c. safflower oil
  • 2 c. sugar
  • 4 eggs, one at a time
  • 2 c. flour
  • 2 tsp. cinnamon
  • 2 tsp. baking powder
  • 2 tsp. soda
  • 1/2 tsp. salt
  • 3 to 4 c. grated carrots

 

ICING:

  • 1 (8 oz.) pkg. soft cream cheese
  • Up to 1 box powdered sugar (as sweet
  • as you wish)
  • 1/4 stick butter
  • 1 tsp. vanilla
  • 1 c. nuts

 

Instructions:

CAKE: Preheat oven to 350 degrees. Blend oil and sugar. Add eggs, one at a time; beat well. Mix dry ingredients and add gradually. Add carrots and beat. Bake 1 hour or longer in greased and floured tube (or bundt) pan until tester comes out clean.

 

ICING: Melt butter, blend in cheese; add sugar, vanilla and nuts.

 



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