Carrot cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Vegetable oil |
| 2 | cups | Sugar |
| 4 | Eggs | |
| 2 | cups | Flour |
| 2 | teaspoons | Baking soda |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground nutmeg |
| ½ | cup | Margarine; softened |
| 8 | ounces | Cream cheese; softened |
| ½ | teaspoon | Ground cloves |
| ½ | teaspoon | Salt |
| 3 | cups | Carrots; grated |
| 1 | cup | Walnuts; chopped (optional) |
| Cream cheese frosting (recipe below) | ||
| 1 | pounds | Confectioner's sugar |
| 2 | teaspoons | Vanilla extract |
Directions
CREAM CHEESE ICING
Recipe by: Produce Pete's "Farmacopeia" - ISBN 0-688-12847-5 Preheat the oven to 350 F.
In a large bowl, blend together the oil and sugar. Beat in the eggs, then add the dry ingredients and mix well. Add the grated carrots and walnuts and mix until blended.
For a two-layer cake, pour into greased 8- or 9-inch cake pans and bake for 25 mins. For a sheet cake, pour batter into a greased 9- x 13-inch pan and bake for 1 hour. Cool, then cover with cream cheese icing.
CREAM CHEESE ICING: Cream together all the ingredients until smooth.