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80 - Carrot Cake




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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80 - Carrot Cake

(by Jean [Thomas] Taylor)

2 cups white sugar
1 1/2 cups canola oil
4 eggs
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 cups flour
3 cups raw grated carrots
1 cup chopped walnuts (optional)

Grate the carrots and set aside. In a mixer, combine sugar, oil, and eggs. Beat until creamy. Add baking powder, salt, and cinnamon. Gradually add the flour. Beat until smooth. Remove from mixer and fold in grated carrots with a spoon (and walnuts if desired). Pour batter into a 9 x 13 x 2 greased and floured cake pan. Bake at 350 degrees for 35-40 minutes. Test for doneness with a toothpick.

Icing: 1/2 cup butter (room temperature), 1 - 8oz. package Philly cream cheese, room temperature (or from refrigerator, microwave :20 seconds on high--must remove cream cheese from foil before putting in microwave), 2 cups powdered sugar , 1 tablespoon lemon juice.
Cream together the butter and cream cheese until smooth. Slowly whip in the powdered sugar and lemon juice. Ice the cake when cake is cool.


 

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