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Vanessa Williams' Carrot Cake

Source of Recipe

Marla


List of Ingredients

Vanessa Williams' Carrot Cake


2 cups sugar

3 sticks of super soft butter
OR 1½ sticks of butter and ¾ cup of walnut oil
OR 1 ½ cups walnut oil

4 eggs
3 cups grated carrots (less than 2 pounds: start with the sweet ends)
2 cups plain flour
2 teaspoons baking powder
2 teaspoons baking soda

2 teaspoons cinnamon
1 teaspoon salt
1 cup dark raisins
½ cup chopped walnuts

Cream Cheese Frosting

1 package (8 oz.) soft cream cheese
¼ cup soft butter
1 box (1lb.) confectioner’s sugar
2 tsp vanilla
up to 1 cup chopped walnuts



Recipe



Greased two 9" round layer pans or one 13" x 9" pan

With the flat paddle mix sugar, oil/butter and eggs.

Add carrots, mix well

Sift together flour, baking soda, baking powder, cinnamon, and salt

Add dry ingredients to wet; mix.

Fold raisins and nuts into batter

Pour into pans: Do NOT Shake! Bake:

If two pans, bake at 350° about 35 to 40 minutes

If one pan, bake for 40 to 45 minutes


If one pan, bake for 40 to 45 minutes


Be careful; Don't shake the cake, it will fall!

Cream Cheese Frosting Directions

Work cheese until soft,

Add softened butter,

Beat in sugar gradually,

Add vanilla, mix

Spread over cooled cake and top with frosting