Monday, July 4, 2011

Carrot Cake

This is my mother-in-laws recipe.  It is easy, really moist and a favorite around our house.

3 cups shredded carrots
1 1/2 cup vegetable oil
2 cups sugar
4 beaten eggs
2 tsp soda
1 tsp cinnamon
1/4 tsp salt
1/2 tsp all spice
1 cup chopped walnuts
2 cups flour

Shred the carrots with a food processor or you can do it by hand with a grater.

Mix together the carrots, oil, sugar and beaten eggs until well incorporated.  

In a separate bowl combine flour, soda, cinnamon, salt and all spice.  Add the fry ingredients to the wet ingredients.  Chop the nuts and fold into the batter.

Pour into a greased and floured 9x13 inch pan or two 8 inch round pans.

Bake at 350 degrees for 25-30 minutes or until the middle of the cake has set.  Remove from oven and let cool on cooling racks.  

4 ounces softened cream cheese
1/4 cup softened butter
1 tsp vanilla
1/2 tsp salt
1 pound of powdered sugar

Cream the butter and cream cheese together until smooth.  Add the vanilla and salt.  Add powdered sugar and beat until smooth.

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