Moist Carrot Cake with Cream Cheese Frosting
1.7k
This recipe was the first-place winner at the Ventura country fair. Moist and delicious with a tangy frosting and it freezes very well.
Ingredients
| Cake | |||
| 1 ½ | cups |
vegetable oil
|
|
| 2 | cups |
sugar
|
|
| 4 | large |
eggs
beaten |
|
| 2 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
cinnamon
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | pound |
carrots
peeled, grated |
|
| ¾ | cup |
walnuts
or pecans chopped |
|
| Frosting | |||
| 8 | ounces |
cream cheese
softened |
|
| ½ | cup |
butter
softened |
|
| 3 ½ | cups |
powdered sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
Directions
Cake:
Mix oil and sugar in large bowl with an electric mixer. Add eggs and beat until thick and lemon colored. Sift together flour, cinnamon, soda, and salt 3 times. Add to creamed mixture and mix well. Stir in carrots and nuts.
Pour into greased and floured 9 x 11inch pan. Bake 350℉ (180℃), 30 to 40 minutes until toothpick inserted comes out clean. Cool. Frost.
Frosting:
Cream together cream cheese and butter. Gradually add powdered sugar; mix until well blended. Add vanilla and beat until smooth.
clarence@mtaonline.net
over 10 years ago
I an 74 young,you lost me when you said 1 pkg of powered sugar for the frosting.Would that be a 1 pound pkg?I am printing the recipe.Would you let me know as I would like to try this recipe.Clarence
Toronto
over 10 years ago
That should be 3 1/2 cups sugar.