Carrot cake w/cream cheese frosting
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Oil |
| 2 | cups | Sugar |
| 4 | Eggs; beaten | |
| 2 | cups | Flour |
| 1 | tablespoon | Cinnamon |
| 2 | teaspoons | Baking soda |
| 1 | teaspoon | Salt |
| 1 | pounds | Carrots; peeled, grated |
| ¾ | cup | Walnuts or pecans; chpd |
| 8 | ounces | Cream cheese; softened |
| ½ | cup | Butter; softened |
| 1 | pack | Powdered sugar |
| 1 | teaspoon | Vanilla |
Directions
CAKE
FROSTING
1st Place Winner, Ventura County Fair Cake: Mix oil and sugar in large bowl with an electric mixer. Add eggs and beat until thick and lemon colored. Sift together flour, cinnamon, soda, and salt 3 times. Add to creamed mixture and mix well. Stir in carrots and nuts.
Pour into greased and floured 9 x 11inch pan. Bake 350 F, 30-40 minutes until toothpick inserted comes out clean. Cool. Frost.
Frosting: Cream together cream cheese and butter. Gradually add powdered sugar; mix until well blended. Add vanilla and beat until smooth.
My Notes: Look no further, this is it! Shared by Sherilyn Schamber
Recipe by: Prize Winner Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherilyn Schamber <sherschm@...> on Aug 18, 1997