E-mailed to me by Sonda.
Added by JANE LOUISE [lovinspoonful] on Mar 6, 2011
JANE from CLARKSTON, MI (pop. 42,991) says:
Again, going back to my vintage recipes that have been in my family for years, I spotted an old recipe from the 40's for carrot cake. It was titled THE BEST CARROT CAKE. Well, I figured it was now the 90's at the time and was sure someone probably had come up with a better recipe since then. I was wrong. To date, I have not tasted better carrot cake ever. It's easy and the outcome is amazing. A great spring cake for Easter dinner and a tradition around here...hide it from the Easter Bunny though. Cook time: 1 Hr 10 Min Difficulty: EASY
Prep time: 30 Min Serves: 15
Ingredients
- 2 c sugar
- 1 1/4 c oil
- 4 large eggs
- 2 c flour
- 2 tsp baking soda
- 1 Tbsp cinnamon
- 1 tsp salt
- 3 c grated carrots - 1 c chopped walnuts
FROSTING
- 12 oz powdered sugar
- 2 3 oz. cream cheese room temp
- 1 tsp vanilla extract
- 2 Tbsp butter
- 2 Tbsp milk
Directions
1. 1.In large bowl, beat sugar and oil. Add eggs and beat well.
2. Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
3. Place batter in greased 9x13 pan; bake 1 hour and 10 miniutes in a 350 oven. (Check once because of oven variances)
4. FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.
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