Carrot Cake

John Black

A Pineywoods Home Health Care, Inc.

1½ cups cooking oil
½ teaspoon cream of tartar
2 cups white sugar
2 teaspoons cinnamon
5 eggs
1 teaspoon salt
2 cups flour
½ cup raisins
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon baking soda
3 cups shredded raw carrots
½ cup nuts

Icing Ingredients:
2 (8 oz.) Philadelphia cream cheese
2 cups powdered sugar (or more as needed)
1 teaspoon vanilla
½ teaspoon almond extract
2 Tbsp. butter/margarine

Beat oil, sugar, and eggs until smooth. Sift flour, baking powder, baking soda, cream of tartar, and salt; mix well. Add cinnamon, carrots, raisins, nuts, and vanilla; beat till mixed well. Bake at 325 degrees (350 degrees for metal pan) for 40 minutes in 1 (9x9x2 inch) pan and 1 (7x11x3 inch) pan. Cool and frost with icing recipe mixed well.
Have cream cheese and butter soft before mixing and add few drops of milk, if needed, to make smooth. I top with raisins and pecans for extra good taste.

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