Sunday, October 14, 2012

Carrot Cake

2 cups flour
2 tsp baking powder
2 tsp baking soda
2 1/2 teaspoons of cinnamon
1 teaspoon of salt
2 cups of granulated sugar
1 1/2 cups Crisco vegetable oil
4 medium size eggs
3 cups grated carrots
1 cup chopped walnuts (optional)
1 cup of raisins (optional)

Combine the first five  dry ingredients

In another bowl, mix the sugar, oil, eggs, carrots, and walnuts/raisins well.
Add the flour mixture to the wet mixture and mix really well.

Turn batter into a greased tube pan 9" x 13" pan or 2 loaf pans.

Bake at 350 for about an hour -- stick in a fork or toothpick to check that its cooked.  The pick should come out clean.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped walnuts optional. Frost cake only after it is cooled  This makes enough frosting for a  9x13 inch cake

8 ounces of cream cheese
4 cups of confectioners sugar
1 teaspoon of vanilla extract
1/2 cup butter, softened
1 cup chopped walnuts (optional)

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