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Carrot Cake




Source of Recipe


from the Houston Junior League Cookbook


INGREDIENTS FOR CAKE:
2 cups flour
2 cups sugar
1 tablespoon cinnamon
2 teaspoons baking soda
1-1/3 cups salad oil
4 eggs
2 cups grated carrots
1 cup chopped pecans
INGREDIENTS FOR CREAM CHEESE FROSTING:
1 large package (8 ounce) cream cheese, softened
1 small package (3 ounce) cream cheese, softened
1/4 cup butter
1 teaspoon vanilla
2-1/2 cups powdered sugar, sifted
TO PREPARE CAKE:
Heat oven to 350 degrees. Grease a large tube pan. Sift flour, sugar, cinnamon and baking soda into large bowl. Stir in oil. Add eggs, one at a time, beating after each addition. Stir in carrots and pecans. Pour batter into prepared pan. Bake in preheated oven for 1 hour and 20 minutes. When cool, frost with Cream Cheese Frosting.

TO PREPARE CREAM CHEESE FROSTING:

Combine cream cheese and butter; mix well. Add vanilla. Stir in powdered sugar and beat until smooth. Makes enough frosting for one large tube cake.

SERVES: 8 - 12



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Copyright 1992 The Junior League of Houston, Inc. All rights reserved.