Carrot Cake

 This is an old recipe passed to me.  I tried it once and it was really good!

Carrot Cake
1 ½ cup white sugar
½ cup light brown sugar
1 ¼ cup vegetable oil
4 eggs, well beaten
2 cups sifted all purpose flour
2 tea baking soda
2 tea baking powder
1 tea salt3 cups grated carrots
1 cup chopped pecans

Preheat the over to 325 degrees. Grease three 9 inch cake pans and set aside. Combine the sugar and oil in a large mixing bowl and beat until well blended. Add the eggs gradually beating constantly.

In a separate bowl, combine the flour, baking soda, baking powder and salt, mix well and add gradually to the wet mixture. Add the pecans and carrots and blend gently. Pour equal amounts of batter into each pan and bake about 45 minutes. Remove from oven and cool completely.

Cram cheese frosting

1 8oz package of cream cheese at room temperature
½ cup butter, softened
1 tea vanilla
1 1 pound box powdered sugar.

Combine cream cheese, cutter and vanilla and blend well. Wisk in powdered sugar until the mixture is smooth and creamy. Evenly frost the cake layers while assembling the cake.

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