Carrot Cake
Cake Ingredients:
2-Cups Sugar (Granulated)
1 1/2-Cups Oil (Crisco works well)
4-medium to large Eggs
2 1/4-Cups All-Purpose Flour (sifted)
2-teaspoons Salt
2-teaspoons Baking Soda
1 1/2 Cups Walnuts (chopped)
2-teaspoons Cinnamon (ground)
3-Cups Carrots (coarsley grated)
Directions:
Beat together; sugar, oil and eggs on medium speed for 2-minutes.
Sift the dry ingredients together. Slowly add to the Sugar mixture.
Beat on low speed for 1 minute longer.
Stir in the grated carrots and chopped nuts.
Pour into a well greased and floured 9x13x2-inch pan.
Bake at 350F-degrees for 1-hour or until a toothpick inserted in center comes out clean.
Cool Completely before frosting with the Cream Cheese Frosting.
Cream Cheese Frosting
Frosting ingredients:
1-pkg (8-oz) "Philly" Cream Cheese
1/4-Cup Butter (not margarine)
2-Tablespoons Vanilla
1-pkg (3 1/2-cups) Powdered Sugar (sifted)
Frosting directions:
Let cream cheese and butter come to room temperature. Cream together.
Add vanilla.
Slowly add powdered sugar...continue creaming as you do.
Note...if too thick... thin with a teaspoon of milk at a time until spreading consistency.
Candie
Ohio
