Good morning all. I hope this day finds you happiness and content and I do hope that you had a great Thanksgiving this year. Here’s a snapshot of my desert. And it was good.
I have been making this cake for about 40 years now.
The ingredients are 3 c grated carrots after rinsing and skinning them.
2 c white sugar 1 1/4 c. vegetable oil 4 eggs beaten
2 c flour I use self-rising for all my cooking
2 tsp baking powder (also) 1/2 tsp salt
2 tsp cinnamon 2tsp vanilla extract
Preheat oven to 350 degrees and grease and flour your bunt cake pan. You can also use a 13×9 pan.
Into a large bowl add your eggs and oil and sugar and vanilla. Mix, Add in your flour-baking-soda-salt and cinnamon that have been hand whisked together. Add this in slowly and in small amounts as you are mixing the batter. Add in the carrots and nuts if you want them in your cake. Pour batter into prepared pan.
Bake at 350 degrees for 50 to 55 minutes. Watch and do the tooth-pic test for doneness.
After 10 minutes take the cake out of the pan and let it cool completely, before frosting it.
Icing (use a mixer) 3 c powdered sugar 1 stick softened butter 8 oz cream cheese (softened) 2 tsp vanilla extract 5 TBSP of milk or maybe a tiny bit more if the icing is not wet enough to spread around the cake. You can add a cup of chopped nuts to the icing or in the cake batter if you wish. This icing will be thick and creamy!
I do hope that this cake brings you joy as it has for so many many years to me.
Stay a-while, while you are already here, and check out the monthly archives if you wish and share, if you will. Thanks for stopping by. I will be posting again on Tuesday-Thur and Saturdays.
Sincerely, best wishes from me to you. Connie B.
#CONNIEBRECIPESWISDOMFORPENNIES
Recent Comments