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Ingredients
- 2 c. Flour
- 2 c. Sugar
- 1 tsp Baking pwdr
- 1 tsp Baking soda
- 1 tsp Salt
- 1 tsp Cinnamon
- 3 c. Carrots, finely shredded
- 1 c. Veg. oil
- 4 x Large eggs
- 3 ounce Cream cheese
- 1/4 c. Butter
- 1 tsp Vanilla
- 2 c. Powdered sugar.
Directions
- Makes two 9-inch round pans or possibly one 9 x 13-inch pan. Preheat oven to 325 degrees. Grease and flour pan or possibly pans. Combine flour. sugar, baking pwdr, baking soda, salt and cinnamon with mixer. Add in shredded carrots, veg. oil and Large eggs. Beat on low speed till blended. Beat 2 min on medium speed. Bake 9-inch rounds approximately 40 min. Bake 9 x 13-inch pan 50-60 min. Cold 10 min before removing cake from pan or possibly pans. For frosting cream together cheese, butter and vanilla. Gradually add in sugar.
- Beat till smooth.
- Keith loves carrot cake and he really likes this one. It's simple but the heavy dose of oil makes it reeeeal moist.
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