Old-Fashioned Carrot Cake
Source of Recipe
Southern Living
List of Ingredients
- 3 cups shredded carrot
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups sugar
- 1 teaspoon ground cinnamon
- 4 large eggs, beaten
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- Cream Cheese Frosting
- Garnish: chopped pecans (opt.)
Instructions
- Grease three 9-inch round cakepans; line with wax paper. Grease and flour paper. Set aside.
- Combine first 7 ingredients in a large bowl; add eggs, oil, and vanilla, stirring until blended. Pour into prepared pans.
- Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
- Spread Cream Cheese Frosting between layers and on sides and top of cake. Garnish, if desired, and chill. Freeze up to 3 months, if desired.
- Yield: one 3-layer cake. You can also bake this cake in a 9 X 13 cake pan for 35 - 40 minutes.
- Cream Cheese Frosting
- 1 (8-ounce) package cream cheese, softened, 1/2 cup butter or margarine, softened, 1 (16-ounce) package powdered sugar, sifted, 1 teaspoon vanilla extract
- Beat cream cheese and butter at medium speed of an electric mixer until creamy. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla. Yield: about 3 cups.
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