Ingredients
-
-
2
-
2
-
2
-
1
-
1
-
1/8
-
4
-
1 1/2
-
3
-
-
8
-
4
-
2
-
2
Directions
Carrot Cake With Cream Cheese Frosting, This is from the 1980 edition of The Philadelphia Orchestra Cookbook First time I made this was for someones birthday at work Everyone loved and raved about it Hope you do too!, I had never made a carrot cake before I tried this recipe and my family really love this cake Thanks for for such a great recipe, Thi is a wonderful cake I have to admit I have been making this same recipe for about 30 years This time I grated my carrots in the food processor found they were a bit large I added the rest of the cake ingredients to the carrots;pulsed a few times until it was pretty smooth and poured in my pan Wow, a lot less trouble than the regular way I added 1 cup of chopped pecans and lined my pan with parchment paper It was a hit;I hadn’t made a carrot cake in a long time; thanks for posting It’s the best carrot cake ever!!!! Rita
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Steps
|
1
Done
|
Preheat Oven to 350f/180c. |
|
2
Done
|
Grease and Flour a 9" X 13" Glass Baking Dish. Set Aside. |
|
3
Done
|
in Large Bowl, Combine Sugar, Flour, Cinnamon, Baking Soda, Salt and Nutmeg and Mix Thoroughly. |
|
4
Done
|
in Another Bowl, Beat Eggs, Add Oil and Carrots and Add to Dry Ingredients and Blend. |
|
5
Done
|
Pour Batter Evenly Into Baking Dish and Bake For 1 Hour. Allow Cake to Cool Completely Before Icing. |
|
6
Done
|
to Make Frosting: Cream Together the Cream Cheese and Butter. Add Powdered Sugar and Vanilla and Combine Thoroughly. Add Nuts, If Using. |
|
7
Done
|
Can Be Stored in Cool Place For Up to Five Days, If It Lasts That Long! |
