For all my friends:
This cake has been in my recipe box for years and I dug it out this Christmas to make it for my family. Wow! It went over so well that I had to pass out the recipe. This cake is so moist and delicious that you will be congratulated by everyone who you serve it to.
Carrot Cake –
Moist
Moist
Ingredients:
2 cups sugar
1 cup oil
4 eggs
2 cups flour
1tsp salt
2 tsp baking soda
3 tsp cinnamon
4 cups grated carrots
1 ½ cups chopped
walnuts
walnuts
Method:
Beat sugar and eggs
well, add oil, mix well. Then mix dry ingredients together. Grate carrots and
chop nuts. Then add altogether.
well, add oil, mix well. Then mix dry ingredients together. Grate carrots and
chop nuts. Then add altogether.
Bake at 325 oven in a
11×7 or for a thinner cake 13×9 for 1 hour and check ( will probably need another 5 or 10 mins if you use the smaller pan). If baked
in 9” layer pans, will need approx. 40 mins.
Do not overbake. Touch top to see if ready.
11×7 or for a thinner cake 13×9 for 1 hour and check ( will probably need another 5 or 10 mins if you use the smaller pan). If baked
in 9” layer pans, will need approx. 40 mins.
Do not overbake. Touch top to see if ready.
Frosting:
½ cup butter (room
temp)
temp)
1 tsp vanilla
1 – 8 oz pkg of
Philadelphia cream cheese
Philadelphia cream cheese
3 cups icing sugar
Beat altogether until
creamy
creamy
Store leftover.
