Sunday, April 27, 2014

Carrot Cake

This is the recipe I've always used and noticed that it hadn't been posted on the blog until now. It is the best I've tasted. I think my sisters got it when they were students at BYU.

4 eggs
2 c sugar (I use brown sugar, or at least half white and half brown)
1 c oil
1 t cinnamon
2 c flour (you can use up to 1/2 c whole wheat flour)
2 t soda
2 t baking powder
1 c chopped walnuts
3 c grated carrots

In a mixing bowl, beat eggs and add sugars, oil and cinnamon. Sift together the flour, soda, and baking powder.  Add the egg mixture and stir in the nuts and carrots. Pour into a 9x13 pan and bake 30 to 35 minutes.  Cool and frost with cream cheese frosting.

Cream Cheese Frosting

1/4 lb butter
1 - 8 oz pkg cream cheese
1 - 1 lb box confectioners sugar (4 3/4 c)
1 t vanilla

Cream together the butter and cream cheese.  Add sugar gradually and blend until smooth.  Stir in vanilla.  Beat until fluffy.

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