Old Fashioned Carrot Cake with Cream Cheese Icing
Submitted by Jeanne Bowen
(1/6/98)
| 2 C flour | 1 1/4 C vegetable oil |
| 2 tsp baking powder | 4 eggs |
| 2 tsp baking soda | 3 C finely grated carrots |
| 2 tsp cinnamon | 1 C raisins (optional) |
| 2 C sugar | 1/2 C chopped nuts (optional) |
Grease and flour a 13x9 in rectangular pan. Sift the flour, baking powder, baking soda, and cinnamon together in a large mixing bowl. Add sugar and oil and thoroughly mix.
Add eggs one at time mixing well after each. Add grated carrots and mix until batter becomes smooth. Fold
in raisins and nuts if desired.Bake in a 350° oven for approximately 40-45 minutes or until a toothpick inserted into cake comes out
clean. Be careful not to over bake.Remove from oven and let cool completely before icing cake. Ice cake with the Cream Cheese Icing which follows or the icing of your choice.
Cream Cheese Icing
| 1 8 oz pkg cream cheese, softened | 1 T vanilla extract |
| 1 C butter, softened | 4-6 C powdered sugar |
- Cream butter and cream cheese together until smooth.
- Add vanilla and enough powdered sugar until the mixture is a smooth and fluffy icing and is the desired sweetness.
- If mixture becomes too thick, add 1 tsp of milk or heavy cream.