Carrot Cake

I was reminded of a long-time family recipe at a recent college reunion – I had forgotten all about it, but my friend had been making it for her family for 25 years! Thanks, Tricia!

Also works great in cupcake form – half the recipe yields 12 regular sized cupcakes or 24 mini cupcakes. Reduce the baking time to 23 to 25 minutes.

Ingredients

Cake:

• 2 cups flour
• 2 cups sugar
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup vegetable oil
• 4 eggs
• 3 cups grated carrots (about 6 carrots)

Frosting:

• 8 oz softened cream cheese
• 4 tablespoons softened butter
• 1 box confectioner’s sugar
• 1 teaspoon vanilla
• 1 cup chopped pecans (optional)
• 2 teaspoons milk

Directions

1. For the cake, sift dry ingredients.
2. Beat oil and eggs together and add to dry ingredients.
3. Fold in carrots.
4. Pour batter into a large, ungreased 9×13 pan.
5. Bake at 350 for 35 minutes.
6. Cool and frost.

Frosting: Beat all ingredients together until smooth. Fold in nuts if using and spread on cooled cake (in pan).