Carrot Cake Recipe

This moist and dense textured carrot cake is loaded with grated carrots and topped with a classic cream cheese frosting.


Container: 9" x 13" cake pan, 8" round cake pan, or 9" round cake pan
Prep Time: 1 hour
Cook Time: 45 minutes
Ingredients
- 1 1/2 cups vegetable oil
- 2 cups sugar
- 4 eggs
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 1/2 teaspoons cinnamon
- 2 1/2 teaspoons vanilla
- 3 cups grated carrots

Frosting:
- 3 ounces cream cheese
- 1/4 cup butter or margarine
- 2 cups powdered sugar
- 2 teaspoons vanilla

Directions

• Grease and flour pans.  Preheat oven to 325°F.
• Combine oil, sugar, and eggs and beat well.
• Sift the flour, soda, salt, and cinnamon together. Add to the sugar mixture and beat for 2 minutes. Add vanilla and blend well.
• Stir in grated carrots until evenly distributed. Do not over-stir. Pour into prepared pans.
• Bake for 45 minutes or until done. Check for doneness by poking with a toothpick. Toothpick should come out clean.
• Frosting: Cream cheese and butter or margarine should be slightly soft, but not too soft. Cream butter or margarine and cream cheese together.
• Add powdered sugar and vanilla and beat until well blended. Add more powdered sugar if you would like the frosting to be a little thicker.
• Frost cake when it is completely cooled. Frosting may be stored in the refrigerator 1 to 2 weeks. Remove from refrigerator a little while before using.

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