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Tuesday, August 9, 2011

Carrot Cake and Cream Cheese Frosting

Carrot Cake and Cream Cheese Frosting

Cake:
3 cups grated carrots (about 6 large)
1 1/2 cups oil
2 cups sugar
4 eggs
2 cups flour
2 tsp baking soad
1 tsp salt
2 tsp cinnamon

Frosting:
8 oz cream cheese, slightly softened
1 lb. powdered sugar (3 1/2 cups)
1/4 cup butter
2 tsp vanilla

For the cake: Preheat oven to 350 degrees.  Grease and flour a 9x13 pan.  Peel and grate the carrots and then set aside.  Cream together oil and sugar.  Add the eggs, one at a time and blend well.  Sift together the dry ingredients and add to the wet mixture.  Mix until incorporated.  Stir in the carrots.  Spread into the pan and bak for 40-45 minutes.  Cook on a wire rack.

For the frosting: Cream together all the ingredients. Frost on cooled cake.

Recipe Source: Lillian Ulmer

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