Carrot Cake with Cream Cheese Frosting
- prep time:
- 30 min
- total time:
- 1 1/2 hr
Makes 2 regular layers plus 4 cupcakes or large rectangular pan.
Michele
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ingredients
- Cake
- 1 3/4 C Sugar
- 1 1/4 C Oil
- 4 Eggs
- 2 Tea Vanilla
- 2 C Flour
- 3 Tea Baking Powder
- 3 Tea Baking Soda
- 1 Tea Salt
- 2 Tea Cinnamon
- 3 Cups grated Carrot
- 1/2 C Chopped Walnuts
- Frosting
- 1 8 oz package of Cream Cheese
- 1 stick Butter
- 1 Tea Vanilla
- 1 Box Powdered Sugar
directions
- 1
Preheat Oven to 350°
- 2
For cake cream first 4 ingredients together in large bowl.
- 3
Combine dry ingredients in second bowl and gradually add (beat) into wet ingredients.
- 4
Stir in carrot and nuts.
- 5
Bake for 40-45 minutes.
- 6
Meanwhile beat butter and add the rest of the frosting ingredients beating until creamy.
- 7
Frost cake once completely cool and sprinkle chopped nuts on top if desired.
notes
Original recipe from the South Peninsula Chapter of Gamma Phi Beta, "Afternoon of Bridge" benefit, Palo Alto CA, June 22, 1972.
Source: Marge's Recipe Archives
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