Carrot Cake
Cake: 1 1/2 cup oil 2 1/4 cup all-purpose flour 2 cup sugar 2 tsp soda 1 tsp cinnamon 1/2 tsp salt 2 cup (4 med) shredded carrots 4 eggs 1 cup chopped nuts Frosting: 3 cup powdered sugar 2 tbsp butter, softened 1 tsp vanilla 8 oz cream cheese, softened Preheat oven to 350*. Grease and lightly flour 2 (9-inch) round cake pans. In a large bowl, blend all cake ingredients except nuts at low speed until moistened. Beat three minutes at high speed. Stir in nuts, pour into prepared pans. Bake at 350* for 35 to 45 minutes or until toothpick inserted comes out clean. Cool 10 minutes and remove from pans. Cool completely. In medium bowl, blend frosting ingredients; beat until smooth. Spread over cake. Makes 9-inch layer cake or 2 loaf cakes.
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