Carrot Cake
 
2 cup  sugar
1-1/2 cup  vegetable oil (or 3/4 cup oil and 3/4 cup buttermilk)
4   eggs
2   jars baby-food carrots ("junior," or about 6 ounces each, what is now
  called "No. 3."),
  or
3 cup  grated carrots (scrape off skins)
2 cup  flour
2 tsp  ground cinnamon
2 tsp  baking soda
1 tsp  salt
 
  frosting
8 oz.  cream cheese, softened
1 stick  ( 1/2 cup) butter or margarine, soft
2 tsp  vanilla extract
1 box  (1 pound) confectioners' sugar
1 cup  chopped pecans
 
Grease and flour three 8- or 9-inch cake pans (or one large sheet pan). 
Preheat oven to 350 degrees. 
To make cake batter: In large bowl, mix sugar and oil. Add eggs one at a 
time, beating well after each addition. Then add the carrots. In separate 
bowl, sift together flour, cinnamon, baking soda and salt. Gradually add dry 
ingredients to wet ingredients, mixing well. Turn into prepared pans. Bake 40 
minutes, or until toothpick inserted in the center of cake comes out clean. 
Remove cake from pans and cool on wire rack. 
To make frosting, in mixing bowl, beat butter and cream cheese until 
fluffy and light. While beating, gradually add confectioners' sugar. Add 
vanilla and pecans and mix well. 
When cake is completely cool, frost tops and sides, stacking the layers. 
 
 
 
 
(ID: 79526) Mirror: rec.food.recipes: Wed, Jan 29, 2003


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