Girl child asked about carrot cake the other day. It seems one of her friends prefers carrot cake. I have to admit, I prefer cream cheese icing-no matter what kind of cake. Carrot cakes are much easier in these days of pre-grated carrots or a food processor to grate carrots swiftly.
This was a widely circulated basic recipe for years, most likely put out by a test kitchen since it uses brand names. It works well. I tend to make it in a bundt pan and bake about an hour-then just frost the top.
Carrot Cake
2 c. sugar
2 c. flour
2 tsp. soda
2 tsp. cinnamon
1 tsp. salt
11/2 c. Wesson oil
3 c. grated carrots
Combine dry ingredients and mix well. Add eggs and oil and mix well. Now add carrots and beat on medium speed with electric mixer about 2 minutes. Grease and flour three 9-inch cake pans and bake 25-30 minutes.
Filling
1 8oz pkg Philadelphia cream cheese
1 stick butter
1 box confectioners sugar
1 tsp. vanilla
1 c. chopped pecans (optional)
Cream cheese and butter until light and fluffy. Add sugar gradually. Add vanilla and pecans. Put between layers and on top. Do not ice sides.
YUM!
Wait until you try today’s cake.