Carrot Cake
  • Cooking Time: 30-40 minutes
  • Servings: 12-15
  • Preparation Time: 20 minutes
  • Cake:
  • 2 c. flour
  • 1 1/2 c. sugar
  • 2 t. soda
  • 4 eggs
  • 1 1/2 c. oil or apple sauce
  • 3 c. grated raw carrots
  • 2 t. cinnamon
  • 1/2 t. salt
  • 1 t. ground cloves
  • Frosting:
  • 1/2 of 8 oz cream cheese, room temperature
  • 1/2 c. butter, room temperature
  • 1/2 t. vanilla
  • 1/2 box powdered sugar or until right consistency (maybe 2 1/2 c.)
  1. Mix egges, oil/apple sauce and sugar. Then add the flour, soda, cinnamon and salt. Mix well and then add carrots. Put in a 9x13" pan at 350 F. Bake for 30-40 minutes. Beat well the frosting ingredients and spread on cake when cool.
This is the carrot cake recipe my mother always used. My dad loved carrot cake. It might have been Grandma Hazel's cake recipe. One time I was making it for a girls day party in Tokyo. I had trouble reading the difference between sugar and salt in Japanese. You guessed, I put in 1 1/2 c. salt instead of sugar. I had to start all over, including going to the grocery store and buying more carrots and grating them again. After that, I always tasted my sugar and salt before using.