Carrot Cake

Name: Carrot Cake
Ingredients: 3 cups raw carrots, grated; 4 eggs, unbeaten; 2 cups sugar; 1 1/2 cups salad oil; 2 tsp baking soda; 1/2 tsp salt; 2 cups flour; 1 tsp cinnamon; 1 tsp vanilla; 1 cup chopped nuts (walnuts); 8 oz cream cheese; 1 lb powdered sugar; small amount of milk

Photo: Tracy Hunter (CC BY 2.0)

A two-layer carrot cake made with grated raw carrots, oil, and chopped walnuts, finished with a cream cheese and powdered sugar frosting.

Directions

Combine carrots, eggs,sugar and oil. Add remaining ingredients (except cream cheese, powdered sugar and milk) and beat well. Pour into 2 oiled and floured 9 inch pans. Bake at 350 degrees for 40-45 minutes. Cool layers.
Frosting: Combine cream cheese and powdered sugar. (Add milk only to moisten and make easier to combine.)
Frost cooled layers.

In a large bowl, combine the grated carrots, unbeaten eggs, sugar, and salad oil.
Add the remaining cake ingredients (baking soda, salt, flour, cinnamon, vanilla, and chopped nuts) and beat well.
Pour the batter into 2 oiled and floured 9-inch pans.
Bake at 350 degrees for 40 to 45 minutes. Cool the layers.
Make the frosting: combine the cream cheese and powdered sugar, adding only a small amount of milk to moisten and make it easier to combine.
Frost the cooled layers.

Goes well with

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