This recipe makes a fabulous and moist carrot cake. Try it for Thanksgiving instead of or in addition to pumpkin pie.
Ingredients
- white sugar: 2 cups
- all-purpose flour: 2 cups
- salt: 1 tsp
- ground cinnamon: 2 tsp
- baking soda: 1 tsp
- ½ cups vegetable oil: 1 piece
- eggs: 4 piece
- carrots: 3 cups (grated)
- walnuts: 1 cup (chopped)
- cream cheese: 1 pack (3 ounce pack)
- heavy whipping cream: 0.25 cup
- vanilla extract: 1 tsp
- ½ cups sifted confectioners' sugar: 2 piece
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
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Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
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Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
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To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.
