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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Carrot Cake Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 cups sugar
1-1/2 cups salad oil
4 eggs
3 cups grated carrots (8)
1 teaspoon salt
1/2 cup walnuts, chopped
2 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon

ICING:
1 - 1 lb box confectioners sugar
1 - 8 oz package cream cheese
3/4 stick margarine, softened
2 teaspoons vanilla
1/2 to 1 cup walnuts
Directions:
Directions:
CAKE: Mix sugar and oil in large bowl. Add eggs, one at a time, beating hard after each addition. Add soda, cinnamon and salt, mix well. Add flour, then carrots and nuts. Divide batter between two greased round pans and bake at 300 degrees, about 1 hour. Cake is done when center springs back when pressed lightly. Cool and frost.

ICING: Cream cheese, beating until fluffy. Add margarine, beating until smooth, then add sugar gradually. Stir in vanilla and chopped nuts, or, if you prefer, omit chopped nuts in frosting and decorate top of cake with nut halves. Makes enough to frost double layer cake.
Preparation Time:
Preparation Time:
half hour plus baking and frosting time
Personal Notes:
Personal Notes:
Many other great carrot cake recipes in family but this is one I always made for Joseph's birthday.

 

 

 

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