Carrot Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups self-rising flour
4 eggs
1 ¼ cups Wesson oil
2 cups of sugar
1 teaspoon vanilla
3 cups finely grated carrots
½ teaspoon baking soda
2 teaspoons cinnamon
Icing
1 box powdered confectioners sugar
1 8-ounce package cream cheese
1 stick margarine
1 teaspoon vanilla
1 cup chopped pecans or walnuts
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Directions: |
Directions:Cake: Cream sugar and oil together; beat in eggs. Mix flour, cinnamon and baking soda together and add gradually to sugar mixture. Add vanilla; fold in carrots. Pour into greased and floured pans and bake 30-40 minutes at 350°.
Icing: Blend 1 stick soft margarine with 1 tsp. Vanilla and 1 box powdered sugar, stirring until mixture becomes creamy. If the humidity is in the room is low, you may need to add a few drops of milk. Fold in pecans or walnuts (1 cup) and spread over cooled cake. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: I remember my Uncle Lee going to the grocery store and getting all the ingredients to make carrot cake. He loved to cook when visiting mama. Typically, I do not care for carrots, but this cake is so flavorful. You would not know it was cooked with real carrots. It was one of Lee’s favorite cakes.
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