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Carrot cake

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Ingredients/Components

sugar - 2 c
cinnamon - 2 Tbsp
eggs - 4 item
vanilla - 1 Tbsp
chopped pecans - 1 c
salt - 1 tsp
evaporated milk - 4 5
grated carrots - 3 c
baking powder - 2 tsp
baking soda - 2 tsp
all-purpose flour - 2 c
Crisco oil
cream cheese, softened - 8 oz
stick margarine, softened - 2 item
Icing:1 box confectioners sugar

How to make carrot cake:

Icing:1 box confectioners sugar2 stick margarine, softened8 oz. cream cheese, softened4 to 5 tsp. evaporated milk2 tsp. vanilla1 c. chopped pecans Cake: Cream sugar and oil. Add eggs, one at a time. Sift flour, baking powder, soda and salt. (Save a little flour to roll 1 cup pecans in before adding.) Stir in dry ingredients. Mix well. Fold in carrots, pecans, cinnamon and vanilla. Mix well. Grease and flour 3 round cake pans. Bake at 350° for 30 to 40 minutes. Cool before frosting.

Frosting: Cream margarine and cream cheese; add sugar, vanilla and enough milk for a spreading consistency. Spread between layers and on top and sides. Use chopped pecans on top and sides.

Recipe categories: Desserts, Cakes, Carrots.

Rating:

4.7

Average rating: 4.7, total votes: 6

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Related ingredients:

sugar, chopped pecans, grated carrots, sticks margarine, sifted flour, crisco, yellow cake mix, graham crackers