|
|
|
4 eggs 2 c. sugar 1 1/2 c. vegetable oil 2 c. all-purpose flour 2 to 3 tsp. ground cinnamon 1 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt 1/4 tsp. ground nutmeg 2 c. grated carrots Frosting: 1/2 c. butter or margarine, softened 1 (3 oz.) pkg. cream cheese, softened 3 3/4 c. confectioners sugar 1 tsp. vanilla extract 2 to 3 Tbsp. milk 1 c. chopped walnuts carrot curls and additional walnuts (optional) In a mixing bowl, combine eggs, sugar and oil; mix well. Combine flour, cinnamon, baking powder, baking soda, salt and nutmeg. Beat into egg mixture. Stir in carrots. Pour into two greased and floured 9-inch round baking pans. Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. For frosting, in a mixing bowl, cream butter and cream cheese. Gradually beat in confectioners sugar and vanilla. Add enough milk to achieve desired spreading consistency. Stir in walnuts. Spread frosting between layers and over top and sides of cake. Garnish with carrot curls and walnuts, if desired. Refrigerate leftovers. Yields 12 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |