Tuesday, April 3, 2018

Carrot Cake

Carrot Cake from Marci Steffes

2 cups sugar
1 1/2 cups of VEGETABLE oil (not canola, not corn oil)
4 large eggs ( I think they mix better when they are taken out before using them to take the chill off)
2 cups of flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
2 cups of grated carrots (I used the carrots that are already grated, if they are a little dry you can soak them in warm water until you are ready to add them to the cake mix,  make sure to drain well)

Preheat oven to 350.

Directions:  (It is imperative that you follow theses directions EXACTLY as they are written)

Mix sugar and oil together.  Mix really really well.  Add eggs, 1 AT A TIME, until each egg is mix well.  Mix together in a bowl the flour, baking soda, baking powder and cinnamon.  Add to the sugar and egg mixture.  Mix well.  Add carrots and mix.  Grease and flour a rectangular cake pan.  Bake at 350  Depending on your oven cake should be done in 45 -50 minutes.  Check center until cake tester, toothpick or paring knife comes out clean.

Cream sugar frosting:

1 package cream cheese (room temperature)
1 stick of butter (room temperature)  (not margarine) 1lb box of powdered sugar (or 2 cups)
1 tsp vanilla

Mix cream cheese, butter, and vanilla.  Add powdered sugar mix well.