Carrot Cake

2 C sugar
1 C vegetable oil
4 large eggs
3 C grated carrots
1 t cinnamon
1 t pure vanilla extract
2 C flour
1/2 t baking powder
1 t baking soda
1/2 t salt
cream cheese frosting if desired, recipe included in note section

Preheat oven to 350° F. Combine sugar and oil using an electric mixer. Add eggs, carrots, cinnamon and vanilla. Beat together until well mixed.

Stir together flour, baking powder, baking soda and salt. Add dry mixture to wet misture in thirds, beating well after each addition. Pour batter into a greased 10″ tube pan.

Bake about 1 hour, or until a toothpick inserted into cake comes out clean. Let cool for 15 minutes in the pan. Remove from pan and let cool completely. Dust with confectioners sugar or cream cheese frosting, or, eat it just as it is.

To make cream cheese frosting, beat 12 oz. cream cheese until smooth, and cream 6 tablespoons of butter into cream cheese. Continue beating and add 3 cups of confectioners sugar. Chill before using.

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