Ingredients
- 1 ½ cups vegetable oil
- 2 cups sugar
- 4 eggs
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2.5 teaspoons cinnamon
- 2.5 teaspoons vanilla
- 3 cups grated carrots
- Frosting:
- 3 ounces cream cheese
- ¼ cup butter or margarine
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
Directions
1. Grease and flour pans. Preheat oven to 325°F. |
2. Combine oil, sugar, and eggs and beat well. |
3. Sift the flour, soda, salt, and cinnamon together. Add to the sugar mixture and beat for 2 minutes. Add vanilla and blend well. |
4. Stir in grated carrots until evenly distributed. Do not over-stir. Pour into prepared pans. |
5. Bake for 45 minutes or until done. Check for doneness by poking with a toothpick. Toothpick should come out clean. |
6. Frosting: Cream cheese and butter or margarine should be slightly soft, but not too soft. Cream butter or margarine and cream cheese together. |
7. Add powdered sugar and vanilla and beat until well blended. Add more powdered sugar if you would like the frosting to be a little thicker. |
8. Frost cake when it is completely cooled. Frosting may be stored in the refrigerator 1 to 2 weeks. Remove from refrigerator a little while before using. |
9. Container: 9" x 13" cake pan, 8" round cake pan, or 9" round cake pan |