Carrot Cake is always a winner! It is a special and different cake. My friends often ask me to make this cake for get-togethers. The recipe I use is from my dear High School friend, Andy, which says on the recipe card that she got the recipe from the Ladies Home Journal, April 1968. She lives in Washington State now and our communication is infrequent but we are always connected and the time melts away whenever we are together.
I find the trick to the cake is how the carrots are grated. I do a fairly rough grate on a box grater. I also like to do three layers which makes the cake even more special. This is a rich, sweet cake.
Another friend of mine who I shared the recipe with loved how used the recipe card is - shows the love of the recipe!
Recipe:
Cake
2 cups sugar 2 tsp. baking powder
4 eggs 2 tsp. cinnamon
1 1/3 cups cooking oil 4 cups grated carrots
2 cups pre-sifted flour 3/4 cup broken nuts
2 tsp. baking soda
Cream Cheese Frosting
8 oz. cream cheese 1 tsp. vanilla
1/2 cup margarine 1 lb. confectioners sugar (sifted)
Preheat oven to 350 F. Grease and flour round cake pans (2 to 3 layers) or 13 x 9 inch pan.
Beat sugar and eggs until thickened and pale. Stir in oil.
Sift together flour, baking soda, baking powder and cinnamon. Stir into egg mixture.
Fold in carrots and nuts.
Spoon batter into pan(s). Bake in preheated oven for 25-40 min until toothpick in center comes out clean.
Turn onto cake rake to cool. Frost with cream cheese frosting once cool.
For frosting, beat all ingredients until well blended and velvety.
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