Carrot Cake
Katheryn Bowyer
ingredients
- 2 cups flour
- 2 cups sugar
- 2 teaspoons soda
- 1 teaspoon mace
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1 cup salad oil
- 4 eggs
- 3 cups grated carrots
- Frosting:
- 1 (8-ounce) package cream cheese
- 1 stick butter
- 1 package confectioner’s sugar
- 1 teaspoon vanilla
- Pistachio nuts, finely chopped
directions
- 1
Grate carrots. Grease and flour three 8-inch layer pans. Sift dry ingredients. With mixer blend the dry ingredients with the oil. Add eggs one at a time. With a large mixing spoon, stir in the grated carrots. Divide the batter into the three pans and bake at 350° for 35 minutes or until done. Cool before frosting.
- 2
Let cream cheese and butter come to room temperature; cream together with electric beater and slowly beat in the sugar. When well blended and very fluffy add vanilla extract. Spread frosting on top and between layers.
- 3
Sprinkle pistachios on top and side of cake.
Source: Clarita's Cocina
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