Carrot Cake

(from jnt627’s recipe box)

I sometimes use the Splenda baking blend, which is half Splenda and half sugar. I usually add extra walnuts, plus put some on top. A little extra cinnamon is good too. When I have whole wheat flour, I use half whole wheat and half unbleached white flour. The cake does not have to be refrigerated, but it is safer in there.

Source: Mom

Cook time: 60 minutes

Categories: Cake, Dessert

Ingredients

  • 2 c. sugar
  • 4 eggs
  • 1 1/3 c. oil
  • then add:
  • 1/4 t. salt
  • 2 t. baking soda
  • 2 t. baking powder
  • 2 t. cinnamon
  • 2 c. flour
  • Mix well, then stir in:
  • 4 c. shredded carrots (a 10 oz. pkg. of shredded carrots equals 4 cups)
  • 1 c. chopped walnuts
  • While cake is baking, set out butter and cream cheese in a large bowl to soften.
  • 8 oz. light cream cheese
  • 1 stick butter
  • 1 box (about 3 3/4 cups) powdered sugar
  • 1 t. vanilla

Directions

  1. Preheat over to 300

  2. Pour into 13″ × 11″ pan which has been oiled and floured. Bake at 300 for 1 hour

  3. Mix frosting well and spread on completely cooled cake.

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