This is my family’s favorite cake that we make at least once a year. This year it was for my 25th birthday. Anyone who claims they do not like carrot cake because it’s “healthy,” has not tasted this cake.
The recipe is an old xeroxed page from somebody else’s cookbook, so unfortunately I can’t give proper credit. However, there is a blurb at the bottom of the page, which says:
Grace Meadows from Taylorville, Illinois was a finalist in the “Bake-A-Cake” category of the Blue Ribbon Culinary Contest at the Illinois State Fair, Springfield, Illinois.
I hope you enjoy this cake as much as my family does!
Makes 8 to 10 servings
1 1/2 cups vegetable oil
2 cups all-purpose flour
2 cups brown sugar
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1/8 tsp salt
3 cups grated carrot
1 1/2 cups coarsely chopped pecans or walnuts
Cream Cheese Icing (recipe below)
Preheat oven to 350 F. Grease and flour 13 x 9-inch baking pan. Beat eggs and oil in a small bowl. Combine flour, sugar, baking soda, baking powder, cinnamon and salt in large bowl. Add egg mixture; mix well. Stir in carrots and pecans. Pour into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. Cool completely on wire rack. Spread with Cream Cheese Icing.
Cream Cheese Icing: Combine 1 box (16 ounces) powdered sugar, 1 package (8 ounces) cream cheese, softened, 1/2 cup margarine, softened and 1 teaspoon vanilla in medium bowl. Beat until smooth.