Carrot Cake
4 eggs
2 cups sugar
2 cups finely grated carrots
1 ½ cups wesson oil
3 cups cake flour
2 tsp baking power
2 tsp baking soda
½ tsp salt
3 tsp cinnamon
1 tbsp vanilla extract
1 cup chopped pecans or walnuts
Cream Cheese Frosting
3 oz softened cream cheese
¼ cup butter or margarine
1 tsp vanilla extract
2 cups sifted powderd sugar
Carrot Cake
1
Beat eggs and sugar well
2
Add the remaining carrot cake ingredients and beat well for two minutes
3
Pour batter into greased bundt or angel food pan
4
Bake at 350 degrees for 1 1/4 hours
Cream Cheese Frosting
5
Mix cream cheese, butter & vanilla extract until light and fluffy
6
Gradually add powdered sugar and beat until smooth
7
Spread over cooked cooked cheese cake
8
sprinkle with chopped nuts if desired
Ingredients
Carrot Cake
4 eggs
2 cups sugar
2 cups finely grated carrots
1 ½ cups wesson oil
3 cups cake flour
2 tsp baking power
2 tsp baking soda
½ tsp salt
3 tsp cinnamon
1 tbsp vanilla extract
1 cup chopped pecans or walnuts
Cream Cheese Frosting
3 oz softened cream cheese
¼ cup butter or margarine
1 tsp vanilla extract
2 cups sifted powderd sugar
Directions
Carrot Cake
1
Beat eggs and sugar well
2
Add the remaining carrot cake ingredients and beat well for two minutes
3
Pour batter into greased bundt or angel food pan
4
Bake at 350 degrees for 1 1/4 hours
Cream Cheese Frosting
5
Mix cream cheese, butter & vanilla extract until light and fluffy
6
Gradually add powdered sugar and beat until smooth
7
Spread over cooked cooked cheese cake
8
sprinkle with chopped nuts if desired
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