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time: 30 minutes yield: 9x13 cake source: Company's Coming Cookbook

Carrot Cake

Cake

  • 1 cup sugar
  • 1 cup cooking oil
  • 3 eggs
  • 1/2 tsp vanilla
  • 1 1/3 cups flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 2 cups grated carrots (~230g)

Beat sugar and oil in bowl. Beat in eggs, one at a time. Add vanilla. Measure in next five ingredients. Stir to mix. Stir in grated carrots.

Pour into greased 9x13 pan or greased angel food pan. Bake at 350F for 34-45 min until toothpick comes out clean. (Bake longer for angle food pan.)

Cream Cheese Icing

  • 4 oz cream cheese
  • 1/4 cup butter or margarine
  • 1 tsp vanilla
  • 2 cups icing sugar

Beat cream cheese, butter, and vanilla well. Add sugar gradually, beating until fluffy. Spread over cooled cake.