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AUNT MICHèLE’S CARROT CAKE
Aunt Michèle’s Carrot Cake
My dad's sisters have been living in the US 50 years now. Last time we visited them (some 17 years ago), my aunt Michèle gave us her carrot cake recipe.
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INGREDIENTS
- Cooking Time: 1h15
- 1 ¼ cups oil
- 2 cups sugar
- 4 eggs
- 2 cups flour
- 2 tsp baking soda
- 2 tsp cinnamon
- ½ tsp salt
- 3 cups grated carrots (250 g)
- Frosting:
- 1 stick margarine (113 g)
- 1 cup sugar (226 g)
- 8 oz cream cheese (226 g)
- 2 tsp vanilla
- 1 cup chopped pecans or almonds (125 g)
DIRECTIONS
Preheat oven 355°F (180°C)
Blend the oil and sugar
Beat in the eggs one at a time
Sift in the dry ingredients
Mix in the carrots
Pour into a greased and floured 13 x 10 in (33 x 25 cm) pan
Bake for 1h15
To make the frosting:
Cream the margarine, sugar and cream cheese.
Add the vanilla and pecans
RECIPE BACKSTORY
My dad's sisters have been living in the US 50 years now. Last time we visited them (some 17 years ago), my aunt Michèle gave us her carrot cake recipe.
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