CARROT CAKE
PATRICK TROTZUK
ingredients
- 2 CUPS SUGAR
- 4 EGGS
- 1/4 TEASPOON NUTMEG
- 2 TEASPOON BAKING POWDER
- 1 CUP PECANS, CUT SMALL
- 3 CUPS FINELY SHREDDED CARROTS
- 1 CUP VEGETABLE OIL
- 2 CUPS FLOUR
- 2 TEASPOONS BAKING SODA
- 2 TEASPOONS OF CINNAMON
- 1 TEASPOON SALT
- ICING
- 8 OZ CREAM CHEESE
- 1/2 STICK OF BUTTER, SOFTENED
- 1 BOX POWDERED SUGAR (1 LB)
- 2 TEASPOON VANILLA
- ICING 2
- 6 OZ CREAM CHEESE
- 3 TABLESPOONS BUTTER
- 2 TABLESPOONS SOUR CREAM
- 3 CUPS POWERED SUGAR
directions
- 1
PREHEAT THE OVEN TO 400°.
- 2
STIR ALL THE DRY INGREDIENTS EXCEPT THE PECANS AND CARROTS TOGETHER.
- 3
ADD THE SUGAR AND THE OIL. MIX UNTIL BLENDED THEN ADD THE CARROTS AND PECANS.
- 4
BAKE FOR 35-40 MINUTES, UNTIL DONE.
- 5
FOR THE ICING MIX THE CREAM CHEESE AND BUTTER UNTIL SMOOTH. ADD THE SUGAR AND VANILLA AND BLEND TOGETHER.
- 6
ICE THE CAKE WHEN IT IS COOL.
Source: GRANDMA MURPHY
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