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Carrot Cake with Cream Cheese Frosting
first-place winner Ventura country fair.
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 | Preparation | 10 minutes |
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| Cooking | 40 minutes |
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| Ready In | 50 minutes |
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Reviews
This was exactly what I was looking for...the traditional recipe for a moist, delicious cake. My 12-year-old daughter made it for her birthday. We thought it was awesome! We also used less powdered sugar (3/4 pkg). No wonder it won a blue ribbon!!
9 months ago
by AQScott
Excellent & easy recipe. I added powdered sugar to taste for frosting.
about 1 year ago
by RI papa
Ingredients
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Cake |
| 1 1/2 |
cups |
vegetable oil |
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| 2 |
cups |
sugar |
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| 4 |
large |
eggs |
beaten |
| 2 |
cups |
flour, all-purpose |
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| 1 |
tablespoon |
cinnamon |
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| 2 |
teaspoons |
baking soda |
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| 1 |
teaspoon |
salt |
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| 1 |
pound |
carrots |
peeled, grated |
| 3/4 |
cup |
walnuts |
or pecans chopped |
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Frosting |
| 8 |
Oz |
cream cheese |
softened |
| 1/2 |
cup |
butter |
softened |
| 1 |
Pkg |
powdered sugar |
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| 1 |
teaspoon |
vanilla extract |
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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 F, 30-40 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.
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