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Carrot Cake




Source of Recipe


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List of Ingredients




4 eggs
2 cups sugar
1-1/2 cups vegetable oil
2 cups all-purpose flour
2 to 3 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots
FROSTING:
1/2 cup butter or margarine, softened
1 package (3 ounces) cream cheese, softened
3-3/4 cups confectioners’ sugar
1 teaspoon vanilla extract
2 to 3 tablespoons milk
1 cup chopped walnuts
Carrot curls and additional walnuts, optional

Recipe



In a mixing bowl, combine eggs, sugar and oil; mix well. Combine flour,
cinnamon, baking powder, baking soda, salt and nutmeg; beat into egg
mixture. Stir in carrots.
Pour into two greased and floured 9-in. round baking pans. Bake at 350°
for 35-40 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pans to wire racks.
For frosting, in a mixing bowl, cream butter and cream cheese.
Gradually beat in confectioners’ sugar and vanilla. Add enough milk to
achieve
desired spreading consistency. Stir in walnuts. Spread frosting between
layers and over top and sides of cake. Garnish with carrot curls and
walnuts if desired. Refrigerate leftovers. Yield: 12 servings.