Recipes

Carrot Cake

Cake  Frosting 

• Cooking Time: 40-45 minutes
• Servings: 9
• 1 1/4 cups flour
• 1 cup sugar
• 1 1/2 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 3/4 cup oil
• 2 eggs
• 2 teaspoons vanilla
• 1 cup grated carrots
• 1 cup chopped nuts
• 1/2 cup raisins
• Frosting (optional)
• 3 tablespoons cream cheese, softened
• 1 tablespoon butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 1 to 2 teaspoons milk

Preheat oven to 325 degrees F.; grease an 8" or 9" square pan.

Measure ingredients, in order, into a large mixing bowl. Blend 1 minute at low; 2 minutes at medium.

Bake for 40 to 45 minutes, or until a knife inserted into the center comes out clean. Cool completely and frost if desired.

For frosting, combine cream cheese and butter in a small bowl. Cream with hand mixer until thoroughly blended. Add powdered sugar, vanilla and 1 teaspoon milk and continue to beat until smooth and creamy, adding more milk if needed.

I was digging through my recipe box and I came up with this recipe for carrot cake. From what I remember, carrot cake was a big fad in the late seventies, so I'm pretty sure that's when I wrote it down---and I haven't made it since. Until now. Wow---it was good. And what I liked about this recipe is that it made just an 8" cake--not too big. I did add a little cream cheese frosting, but otherwise the recipe remains unchanged from my youth.

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