Malinda's Carrot Cake
- 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
- Heat oven to 350°F.
- Grease bottom and sides of 13x9-inch pan with shortening or cooking spray; lightly flour.
- In large bowl, beat granulated sugar, oil and eggs with until blended.
- Add flour, cinnamon, baking soda, baking powder, 1 teaspoon vanilla and the salt; mix vigorously until well blended and smooth.
- Stir in carrots.
- Pour into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
- Cool completely, about 1 hour.
- 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/
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