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CARROT CAKE

2 cups sugar
2 cups flour
1 tsp cinnamon
1 tsp salt
2 tsp baking soda
4 eggs
1 cup oil
3 cups grated carrots

Combine the dry ingredients in a large mixing bowl, then add the eggs, oil, and the carrots and beat for 2 minutes with an electric mixer.

Pour the batter into a greased, lightly floured, 9x12 or 13 inch cake pan.

Bake at 350F until a toothpick comes out clean, about 55 to 60 minutes.

Allow cake to cool before frosting.

CREAM CHEESE FROSTING

1 - 4-ounce package cream cheese (at room temperature)
1/4 pound butter (at room temperature)
1 pound box confectioners sugar
2 tsp vanilla

Beat for 2 minutes and spread generously on cooled carrot cake.