Carrot Cake

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7th grade dessert creation. 1967-68

Carrot Cake

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I have made many cakes for my mom over the years, but Carrot cake is her favorite.

Author: Bonnie Siesennop

Ingredients

Scale

2 c. sugar

1 ¼ c. oil

4 beaten eggs

2 c. flour

2 t. cinnamon

½ t. salt

1 t. baking powder

2 t. baking soda

1 t. vanilla

3 c. grated carrots

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Instructions

Cream, sugar, eggs, and oil. Combine flour, cinnamon, salt, baking powder and soda and add to the creamed mixture. Add vanilla and carrots and stir until blended.

Pour batter into a greased 9×13” cake pan.

Bake at 350 degrees for 35-40 minutes. Cool and frost with Cream cheese frosting.

Notes

Cream Cheese Frosting

8 oz. cream cheese, softened

6 T. butter

2 c. powdered sugar

1 T. milk

1 t. vanilla

Prepare frosting in a small bowl with an electric mixer, combine the cream cheese and the butter, and beat until smooth. Gradually add the powdered sugar, while beating, then add then add the milk and vanilla. Beat until creamy, adding additional milk if necessary to obtain spreading consistency. Frost cooled cake.