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Carrot Cake

Source of Recipe

Letha Mae Knerr Boggs


List of Ingredients

Carrot Cake
2 c. sugar
1 t. cinnamon
1 ½ c. cooking oil
2 t. soda
4 eggs
1 t. salt
2 c. sifted flour
3 c. grated carrots
½ c. chopped pecans
1 t. vanilla

Frosting
1 8-oz. pkg. Cream Cheese
1 lb. confectioner’s sugar
¼ lb. butter
1 t. vanilla




Recipe

Using an electric mixer, combine sugar and cooking oil.

Add eggs and vanilla and beat until well mixed.

Mix in flour, which has been sifted with the cinnamon, soda, and salt.

Slowly mix in the carrots and pecans.

Pour into greased pans.

Bake in 300 degree oven.

2 cake pans 30 to 40 minutes
28 cupcakes 40 minutes
13” X 9” pan 1 hour

For the frosting:
Cream all ingredients together and frost carrot cake.

Cake keeps well after frosting in refrigerator for a week or more.

Cake is best if baked and frosted one or two days before serving. Keep in refrigerator until an hour or so before serving.