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CARROT CAKE (RITA WEDELL) Recipe

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This recipe for CARROT CAKE (RITA WEDELL) is from The OBrien Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the cake:
4 eggs
2 cups sugar
1⅓ cups vegetable oil
1 tsp vanilla
1 cup walnuts, chopped
3 to 4 carrots, shredded
2 cups flour
2 tsp baking powder
2 tsp soda
2 tsp cinnamon
¼ tsp cloves
¼ tsp salt
For the frosting:
8 oz cream cheese, room temp
½ cup butter, soft
1 tsp cinnamon
⅛ tsp cloves
2 cups powdered sugar
Directions:
Directions:
For the cake:
Beat sugar and eggs until pale and light; 5 to 7 minutes. Stir in the oil and vanilla, blend well. Sift flour with dry ingredients and add to the egg mixture; blend well. Stir in the carrots and nuts. You can also add 1 cup of raisins if you wish.
Bake at 350º for 30 to 60 minutes in a 9x13 greased pan. Test doneness with a toothpick. Cool.
For the frosting:
Beat the cream cheese and butter until light and fluffy. Add the spices and powdered sugar and mix until smooth. Spread evenly over the cooled cake.

 

 

 

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