Thursday, March 12, 2009

Pat's Carrot Cake

I have no idea who Pat is, but she sure makes a good carrot cake! I'm IN LOVE with the frosting!
Pat's Carrot Cake
Cake:
2 cups sifted all-purpose flour
2 cups sugar
2 tsp. baking soda
2 tsp. salt
1 Tbs. cinnamon
3 cups grated carrots
4 eggs
1 1/2 cup salad oil
1 cup pecan pieces, toasted

Preheat oven to 350 degrees.
Sift dry ingredients into large bowl and set aside. In another bowl, beat one of the eggs and 1/2 cup oil, then mix in 1 cup grated carrots. Repeat two more times, adding extra egg and pecans at last blending. Combine with dry ingredients, mixing very well.

Pour into greased 9x13" pan (or bundt pan) and bake at 350 degrees for 40-50 minutes.

Frosting:
½ cup butter
8 oz. cream cheese, softened
1 pound sifted powdered sugar
1 tsp. vanilla extract

Cream butter and softened cream cheese until fluffy. Blend in vanilla and gradually add the powdered sugar, beating until smooth. Spread onto cake. This makes a huge amount of frosting, so you may want to save some for another recipe.
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