Carrot Cake

Ingredients:

• 1 lb bag of carrots cooked and mashed and cooled
• 3 C flour
• 2 C sugar
• 2 tsp. baking soda
• 2 tsp. baking powder
• 2 tsp. cinnamon
• 1 1/2 C Crisco oil
• 4 eggs
• 1 C chopped nuts
• see directions re: cream cheese frosting or homemade

Directions:

Grease and flour a bundt or tube pan. Mix all ingredients until well blended and bake at 350 for an hour.

Three ways of doing the frosting on this – buy frosting and use that, make a standard cream cheese frosting

• 2 (8-ounce) packages cream cheese, softened
• 1/2 C butter softened
• 3 C confectioner’s sugar sifted
• 1 1/2 tsp. vanilla extract

cream the cream cheese, add the butter, then add the sugar a little bit at a time and then finally add the vanilla.

or try this homemade version

• 1 C milk
• 3/4 C flour
• pinch salt

cook until very thick and let cool completely until mixture is cold.

• 3/4 C Crisco
• 1 1/4 C regular sugar
• 1 tsp. vanilla extract

cream ingredients at high speed until really creamy and then add cold mixture. Beat thoroughly then frost.

Comments:

I have no idea who gave me this recipe, but I remember loving it. I like carrot cake in layers too – but that can be a bunch of extra work.