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Nantucket Carrot Cake




Source of Recipe


Internet


List of Ingredients




1 cup of all-purpose flour
1 cup of sugar
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1 teaspoon of cinnamon
2 large eggs
3/4 cup of oil
1 teaspoon of vanilla
1/2 cup of chopped pecans or walnuts
1 1/2 cup of tightly packed thinly shredded carrots (about 1/2 lb.)

Frosting:

1/4 cup of butter or margarine
4 ounces of soft cream cheese
1 teaspoon of vanilla
1 3/4 cup of confectioners' sugar
1/2 cup of pecans or walnuts (optional)

Line bottom of loaf pan (8 1/2 x 4 1/2 x 2 1/2 inches) with greased wax paper (greased side toward pan). Mix together flour, sugar, baking soda, baking powder, salt and cinnamon. Beat eggs until blended; add oil and vanilla and blend. Add to flour mixture. Stir until smooth. Stir in carrots and nuts. Turn into prepared pan. Bake in preheated 325ºF. oven for about 1 hour (until cake tester comes out clean). Let stand on a rack for 10 minutes, loosen edges and turn onto a wire rack to continue cooling. After cake is cool, beat until blended all ingredients of frosting, except nuts. Cover top and sides of cake with frosting. Add nuts, if wanted.


Recipe