Carrot Cake

by Matthew

Servings: 27 servings

INGREDIENTS

2 Cups Sugar
4 Eggs
1 C cooking Oil
1 C Flour
2 Teas Baking Soda
2 Teas Cinnamon
1 Tea salt
2 Tsp Vanilla
3 C Grated Carrots
½ C chopped nuts
½ C raisins
Frosting
8oz cream cheese(room temp/softened)
½ Butter
2 C powdered Sugar
lemon juice or milk as needed
1 C Chopped nuts

INSTRUCTIONS

Mix together sugar and eggs; add the oil and beat well. Add the dry ingredients to the above mixture and beat again. Add the vanilla, carrots, and raisins to mixture and mix well. Pour mixture into three 9-inch greased cake pans and bake 25-30 minutes at 350°F. Let cool then frost.

Frosting:
Mix together cream cheese, margarine, and powdered sugar. If too stiff, add lemon juice or milk until spreading consistence is obtained. Add nuts to mixture and frost cake.

CHEF COMMENTS

Don't leave out the topping. The topping also works really well on Apple Oatmeal Cake.

Tagged: cakes, carrotcake, desserts add tags

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