Malinda's Carrot Cake
 
 
Ingredients
  • 1½ cups granulated sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 3 cups shredded carrots (5 medium)
  • FROSTING
  • 1 package (8 oz) cream cheese, softened
  • ¼ cup butter or margarine, softened
  • 2 to 3 teaspoons milk
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
Instructions
  1. Heat oven to 350°F.
  2. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray; lightly flour.
  3. In large bowl, beat granulated sugar, oil and eggs with until blended.
  4. Add flour, cinnamon, baking soda, baking powder, 1 teaspoon vanilla and the salt; mix vigorously until well blended and smooth.
  5. Stir in carrots.
  6. Pour into pan.
  7. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
  8. Cool completely, about 1 hour.
  9. In medium bowl, beat cream cheese, butter, milk and 1 teaspoon vanilla until smooth. Gradually beat in powdered sugar, 1 cup at a time until smooth and spreadable. Frost cake. Store covered in a refrigerator or cool cellar
Recipe by Amish 365 at https://www.amish365.com/amish-carrot-cake-with-cream-cheese-frosting/