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Carrot Cake with Cream Cheese Frosting

Just in time for Carrot Cake and Poker Day… This may not be as good for us as the other recipes I’ve been posting lately, but it’s delicious. And it uses up a lot of carrots. The original recipe called for 3 cups, but we had 5 cups and added them all. If anything, I think the extra carrots made it even more moist and delicious.

mmm...

Carrot Cake

1 1/2 cups sugar
1 cup vegetable oil
3 eggs
2 cups flour
2 tsps cinnamon
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
5 cups shredded carrots

  1. Preheat oven to 350° (325° if you use a glass pan, like we do)
  2. Grease and flour a rectangular pan.
  3. Beat sugar, oil, and eggs.
  4. Add flour, cinnamon, baking soda, vanilla, and salt.
  5. Stir in carrots.
  6. Pour into pan. Bake 40 to 45 minutes.

Cream Cheese Frosting

4 oz cream cheese, softened
1/3 cup margarine, softened
1 tsp vanilla
2 cups powdered sugar

  1. Beat cream cheese, butter, and vanilla until smooth.
  2. Beat in powdered sugar, 1 cup at a time, until smooth.

This is a good way to use carrots that you don’t know what to do with. We had too many a few weeks ago and just shredded and froze them. Baked into the cake you can’t even tell that they’re not fresh.

One year ago: Old Windows? Insulate Them with Honeycomb Shades.

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