2 cups flour
2 cups sugar
2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
4 eggs
1 cup vegetable oil
4 large grated, raw carrots (or 8 medium)
½ cup chopped pecans
1 recipe cream cheese frosting
Thoroughly sift together flour, sugar, soda, salt and cinnamon. In a large mixing bowl beat eggs until frothy; slowly add oil. Gradually add flour mixture, beating until smooth. Mix in carrots and nuts. Pour in 3 greased and floured 8 inch round cake pans; bake in 350 degree oven for 25-35 minutes. Cool in pans 10 minutes before removing. Cool completely on racks. Fill and frost with cream cheese frosting. (I usually make this with a 9 x 12 pan instead and it is fun to pipe on a carrot with the green coming out the top onto each piece that will be cut like they do in bakeries.) This makes a very nice dessert for a party. People tend to love it.
Cream Cheese Frosting:
4 Tbsp. softened butter
2 (3 oz.) pkg. cream cheese, softened
4 ½ cups sifted powdered sugar
1 tsp. vanilla
1 tsp. maple flavoring
In a small mixing bowl, blend butter and cream cheese. Gradually add powdered sugar, beating until smooth and creamy. Stir in vanilla and maple flavoring.
Comments