Melissa's Carrot Cake

Recipe courtesy of City Hall Cheescake

 

 

 

 

Food | November 2015

Ingredients:

 

1 cup vegetable oil

3 eggs

2 cups all­purpose flour

1 1/2 cups sugar

2 tsps ground cinnamon

1 tsp baking soda

1 tsp vanilla

1/2 tsp salt

3 cups shredded carrots (5 medium)

1 cup coarsely chopped walnuts

 

Cream Cheese Frosting:

1 package (8 oz) cream cheese, softened

1/4 cup butter or margarine, softened

2 to 3 tsp milk

1 tsp vanilla

4 cups powdered sugar

Nutmeg, if desired

 

Directions:

1. Preheat oven to 300 degrees F.

2. In a mixing bowl, mix sugar, vegetable oil, and eggs. 

3. In another bowl, sift together flour, baking soda, salt, and cinnamon. 

4. Fold dry ingredients into wet mixture and blend well.

5. Fold in carrots and chopped nuts until well blended. 

6. Distribute batter evenly into 3 (9­inch) cake layer pans, which have been generously greased. 

7. Bake for 1 hour. 

8. Beat cream cheese and butter together. Add powdered sugar, one cup at a time, beating well between each addition. Add vanilla, milk and nutmeg. 

9. Spread between cooled layers and on top and sides of cake. 

 

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