MEL’S CARROT CAKE with CREAM CHEESE FROSTING

Bake 350°

35-45 minutes

GREASED 9″ X 13″ glass pan / Bundt pan / 2 – 9″ round pans

2 cups sugar

1 1/4 cups vegetable or canola oil

4 eggs 

2 cups grated carrots

2/3 cups chopped walnuts, pecan, almonds or your choice

3 cups flour

2 t. baking soda

2 1/2 t. baking powder

1 1/2 t. salt

2 t. cinnamon

Combine sugar, oil, eggs and carrots; beat until smooth.

Add flour, baking soda, baking powder, salt and cinnamon. Add to egg mixture. Add nuts, blend in.

CREAM CHEESE FROSTING

16 oz. cream cheese, room temperature

2 sticks of butter, room temperature

3 tsp vanilla extract

2 cups powdered sugar

1/2 cup chopped pecans or walnuts (optional)

Published by

Leave a Reply