Carrot Cake - Reviews (Page 3) - Recipe

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CARROT CAKE

CAKE:

4 eggs
1 1/4 cups vegetable oil
2 cups sugar
2 cups flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
few drops vanilla (optional)
3 cups grated carrots
1/2 cups chopped pecans

Beat eggs, mix with oil, then sugar. Combine dry ingredients then mix all together. Add grated carrots and pecans.

Bake in three greased 8-inch cake pans or 9-inch tube pan at 350°F for about 25-30 minutes (depends on pan used) or until a toothpick inserted in center of cake comes out nearly clean.

Frost with Cream Cheese Frosting.

CREAM CHEESE FROSTING:

1 (1 lb.) box confectioners' sugar, sifted
1/4 lb. (1 stick) butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 tsp. vanilla
1/2 cup chopped pecans

Combine butter and cream cheese. Stir in sugar, add vanilla and pecans. Ice cake.

Submitted by: CM

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recipe reviews
Carrot Cake

· Aug 30 · #192409

Sybil Kay (Indiana) says:

I'm an analog person in a digit world. I tried to review this recipe three times and I don't think I got it in. In reviewing the comments I'm wondering what recipe we're reviewing anyway. My version does not have nutmeg or pineapple in it. But in making the recipe here, I made it for a friend in june for her birthday and her husband said it was the best carrot cake he'd ever had. I made it again this morning as a think you for a favor. I made it in two 8x8 pans so I could keep one for me! It's great and thank you for a delicious cake.

· Dec 26 · #193054

Thanks (Hungary) says:

I've been using this recipe for many years! When I haven't got baking soda I simply use baking powder, and in addition to cinnamon I often add some allspice, too. All my family and friends love this carrot cake so much that I have to bake a double batch every Christmas.

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