On Line Cookbook
Carrot Cake
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Recipe Information
Source:
my old card file

Serves/Makes:8 to 12

Ingredients
  • Cake:
  • 1-1/2 cups (350 ml) Wesson oil
  • 2 cups (475 ml) sugar
  • 2 cups (475 ml) self-rising flour
  • 4 eggs
  • 3 cups (700 ml) grated carrots
  • 1 tsp (5 ml). cinnamon
  • 1 tsp (5 ml). vanilla
  • Frosting:
  • 1 lb (.5 kg). confectioners' sugar
  • 1 stick margarine, softened
  • 1 (8 oz (224 grm).) cream cheese, room temperature
  • 1 tsp (5 ml). vanilla
  • 1 cup (225 ml) chopped pecans (stirred into batter, or sprinkled on top after frosting)
Preparation
  • Preheat oven at 350 degrees (175 C.).
  • In a large bowl, combine all cake ingredients and beat on medium speed about 3 minutes.
  • Make sure that all ingredients are mixed well.
  • Grease and flour 2 (9 inch) cake pans or one bunt pan.
  • Divide batter evenly between pans and bake for approximately 1 hour (1 1/2 hours at 350 degrees (175 C.) for bunt pan), or until toothpick inserted in center comes out clean.
  • Cool in pans for 10 minutes (15 minutes for bunt pan) then turn out the cakes and cool on a wire rack.
  • While cake is cooling mix the following frosting:
  • Mix all frosting ingredients except nuts, very well on medium speed until creamy.
  • Nuts may be stirred in or sprinkled on.
  • Frost cakes.
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