Dessert
(Cake
)
Carrot Cake
Contributor: Cyndi
30 - 35 minutes
350 degrees
2
cups
flour
1 1/2
tsp
baking soda
1
tsp
baking powder
1/4
tsp
salt
2
cups
sugar
1 1/4
tsp
cinnamon
3/4
tsp
ginger
3/4
tsp
nutmeg
1 1/4
cups
vegetable oil
4
eggs
2 1/2
cups
carrots
shredded, divided
1/2
cup
pecans
chopped
1
tsp
vanilla
8
oz
cream cheese
1/2
cup
butter
softened
16
oz
powdered sugar
2
tsp
vanilla
1 - 2
tsp
milk
Grease, flour 3 cake pans, line with waxed paper. Combine first 8 ingredients. Add oil & (beaten) eggs. Beat
well with mixer at medium speed. Stir in 2 c carrots, pecans & vanilla. Bake at 350 degrees 30 to 35
minutes. Allow to cool. Remove cake, spread with cream cheese frosting between each (3) layers. Frost top
and sides of layered cake. Take remaining shredded carrots and pat onto the top and sides of the frosted
cake.
Cream Cheese Frosting:
Cream cheese & butter. Add sugar, mixing well. Stir in vanilla. Add just enough milk to make mixture spread
able.
Edition: 5