AuthorRetroRuth
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Tested Recipe!

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 2 cups sugar
 4 eggs
 1 ⅓ cups oil
 2 cups presifted flour
 2 tsp baking soda
 2 tsp baking powder
 2 tsp cinnamon
 4 cups grated carrots
 ¾ cup broken nuts
 ½ tsp salt - optional
 1 tsp vanilla - optional
Cream Cheese Frosting
 8 oz cream cheese
 ½ cup butter
 1 tsp vanilla
 6 cups powdered sugar, sifted

Cake
1

Preheat oven to 350 degrees. Grease and flour pans, (This will make two round layers OR one 13 x 9 pan OR one lamb/bunny mold and a dozen cupcakes)

2

Beat sugar and eggs until thickened and pale. Stir in oil.

3

Sift together dry ingredients and spices. Stir into egg mixture, then fold in nuts and carrots.

4

Pour batter into pan, bake for 30 minutes for layers, 25 minutes for cupcakes, 40 minutes for a 13×9 pan and 45-50 minutes for a lamb/rabbit mold.

5

Cool on cake rack and frost with cream cheese frosting.

Cream Cheese Frosting
6

Cream together cream cheese and butter. Add confectioner’s sugar one cup at a time, beating well after each addition. Add more sugar depending on your desired frosting thickness. Add vanilla and beat well until velvety.

Ingredients

 2 cups sugar
 4 eggs
 1 ⅓ cups oil
 2 cups presifted flour
 2 tsp baking soda
 2 tsp baking powder
 2 tsp cinnamon
 4 cups grated carrots
 ¾ cup broken nuts
 ½ tsp salt - optional
 1 tsp vanilla - optional
Cream Cheese Frosting
 8 oz cream cheese
 ½ cup butter
 1 tsp vanilla
 6 cups powdered sugar, sifted

Directions

Cake
1

Preheat oven to 350 degrees. Grease and flour pans, (This will make two round layers OR one 13 x 9 pan OR one lamb/bunny mold and a dozen cupcakes)

2

Beat sugar and eggs until thickened and pale. Stir in oil.

3

Sift together dry ingredients and spices. Stir into egg mixture, then fold in nuts and carrots.

4

Pour batter into pan, bake for 30 minutes for layers, 25 minutes for cupcakes, 40 minutes for a 13×9 pan and 45-50 minutes for a lamb/rabbit mold.

5

Cool on cake rack and frost with cream cheese frosting.

Cream Cheese Frosting
6

Cream together cream cheese and butter. Add confectioner’s sugar one cup at a time, beating well after each addition. Add more sugar depending on your desired frosting thickness. Add vanilla and beat well until velvety.

Carrot Cake

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