The Savvy Shoppers Magazine

Auntie’s Carrot Cake

Here’s a delicious carrot cake recipe that is easy to make. My 92 year old Aunt Nobie gave me this recipe which has been in the family for over 50 years. She shared this with me when I got married 46 years ago in hopes that I would become a good baker! The carrot cake stores well in the refrigerator for up to a week.  A great “make ahead” dessert  – Judy Sugiyama,  Account Executive

Directions - Cake

  1. Preheat oven to 350 degrees
  2. Mix all dry ingredients thoroughly.  Add oil and beat until smooth.  Add eggs, one at a time.  Stir in grated carrots.
  3. Use either 2 - 9” round layer pans or one 9" x 13” pan.  Spray pans with non stick cooking spray (e.g. PAM with flour)
  4. Bake 9” layer pans for 30-35 minutes; Bake 9" x 13” pan for 55-60 minutes
  5. Test cake by inserting a toothpick which should come out clean
  6. Allow cake to cool before frosting.

 

Directions - Frosting/Filling

  1. Blend cream cheese and butter in a food processor or blender
  2. Add sugar gradually and blend well.
  3. Add vanilla and blend until combined.

Ingredients

2 cups flour • 2 cups sugar

2 tsp. cinnamon • 2 tsp. baking soda

4 large eggs • 1 tsp. salt

1½ cups Wesson oil (e.g. canola, vegetable)

3 cups finely grated carrots

 

Frosting

1lb. confectioner’s sugar (powered sugar)

1 - 8 oz cream cheese softened • 1 cube butter softened

1 tsp. vanilla (pure)

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