Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| 2 cups | Sugar |
| 1 teaspoon | Baking powder |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Salt |
| 1 teaspoon | Cinnamon |
| 3 cups | Carrots; finely shredded |
| 1 cup | Cooking oil |
| 4 \N | Eggs |
| 3 ounces | Cream cheese |
| ¼ cup | Butter |
| 1 teaspoon | Vanilla |
| 2 cups | Powdered sugar. |
CAKE
FROSTING
Makes two 9-inch round pans or one 9 x 13-inch pan. Preheat oven to 325 degrees. Grease and flour pan or pans. Combine flour. sugar, baking powder, baking soda, salt and cinnamon with mixer. Add shredded carrots, cooking oil and eggs. Beat on low speed until blended. Beat 2 minutes on medium speed. Bake 9-inch rounds approximately 40 minutes. Bake 9 x 13-inch pan 50-60 minutes. Cool 10 minutes before removing cake from pan or pans. For frosting cream together cheese, butter and vanilla. Gradually add sugar.
Beat until smooth.
NOTES : This is a TNT recipe. It's from my good friend, Cheryl Burns.
Keith loves carrot cake and he really likes this one. It's simple but the heavy dose of oil makes it reeeeal moist.
Recipe by: Cheryl Burns Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris <lbparris@...> on Aug 18, 1997