posted by Dona 06-14-100 9:14 AM
Classic Carrot Cake
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1 cup sifted all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 large eggs
1 cup sugar
3/4 cup vegetable oil
1 Tbsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 cups grated raw carrots
1/2 cup chopped walnuts
Prepare 1 (9-inch) round cake pan with bakers grease or shortening, always line the bottom with a
round of parchment or wax paper. Preheat the oven to 325°.
In a bowl, sift the flour, baking soda and salt, stir and set aside.
In a mixing bowl, beat the eggs and sugar, add the oil, vanilla, and spices and beat on low to
combine. Stir in the dry ingredients, then the carrots and nuts. Pour into the pan and level the top.
Bake 40+ minutes or until it tests clean with a toothpick. Cool in the pan 10-15 minutes and then
turn out onto a cooling rack. Cool completely before finishing with cream cheese frosting. Or
wrap well in plastic, then foil and freeze for several months.
Basic Cream Cheese Frosting:
1 stick butter, softened
8 ounces cream cheese, softened
2 tsp. vanilla
4 cups (1 pound) sifted powdered sugar
In a mixing bowl, soften the butter, then add the cream cheese and beat until smooth. Add the
vanilla and powdered sugar.