Carrot Cake
(from JenniferGM’s recipe box)
This recipe was passed on by Joy Smith, Jeff Fortenberry’s mother.
Rich and moist cake – truly delicious!
Celeste’s note: Cake is much better layered.
Source: Celeste Fortenberry and Margaret Gregory, taken from Tiger Bait: Selected Recipes from LSU Alums.
Prep time: 40 minutes
Cook time: 45 minutes
Serves 12 people
Categories: Desserts
Ingredients
- 4 eggs
- 1/2 cup vegetable oil
- 1 8 ounce package cream cheese, softened
- 3 cups grated carrots
- 2 cups granulated sugar
- 2 cups flour, sifted
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon vanilla
- 1 cup chopped nuts
- Icing
- 1/4 cup butter
- 1 8 ounce package cream cheese, softened
- 1 pound box confectioner’s sugar, sifted
- 2 Tablespoons milk
- 1 teaspoon vanilla
Directions
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Preheat oven to 350° F. Grease and flour 2 9” cake pans or a 13×9×1 baking dish.
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Combine cream cheese, eggs, and oil. Beat well. Add remaining ingredients. Mix.
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Pour batter into 2 greased and floured 9” round pans or 13×9×2 baking dish.
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Bake for 45 minutes for round pans and 55 minutes for baking dish. Cool and frost.
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Icing: Cream butter and cream cheese until very light. Add sugar gradually. Add milk and vanilla and beat until smooth. This will ice middle, top, and sides of round cake. Optional: add chopped nuts to sides and top of cake for decoration.