Bake: 35 minutes at 350 degrees
4 eggs
2 cups brown sugar
3/4 cup melted butter
3/4 cup vegetable oil (use Canola)
2 cups unbleached white flour
2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 cups grated carrots
Beat the eggs and slowly add the sugar, butter and oil.
Combine the flour, soda, cinnamon and salt, and blend into the egg mixture.
Stir in the grated carrots and pour batter into 2 buttered and floured 8″ or 9″ cake pans.
Bake at 3 50 for 35 minutes and frost with Cream Cheese Icing.
(We always liked this cake best after it had been refrigerated. It was lots easier to serve then, too.)
Cream Cheese Icing
Yield: Enough for a 3-layer or 9″ cake
1 stick soft butter (1/2 cup)
8-oz. pkg cream cheese
pound box powdered sugar
vanilla extract, to taste
(if using unsalted butter, may need a pinch of salt)
Mix all ingredients thoroughly with a beater. Spread on COOL cake.
(If cake is too warm, and top layer starts to slide, secure it with toothpicks. Just remember to take them out before serving the cake!)
Leave a Reply