SISTER'S CARROT CAKE
2 cups plain flour
2 cups sugar
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
4 eggs
1 1/2 cup vegetable oil
3 cups shredded carrots, about 1 pound
1 cup chopped nuts, we like pecans
In a mixture bowl combine all the dry ingredients and blend until combined. Add the eggs and oil and blend
again until nice and smooth, scraping down the sides as needed. Bake in a preheated 350 oven in 3 9-inch
cake pans for 30 -40 minutes. Test for doneness at 30 minutes with a fork that comes out clean to determine
if you need to add more time. Let sit in pan for 10 minutes then remove cakes from pan and let cool completely
on a wire rack. If you don't have a wire rack you could also just use waxed paper.
ICING
1 box powdered sugar or 2 1/2 cups
8 ounces cream cheese, softened
1 stick of margarine, softened
2 teaspoons vanilla extract
In a mixer bowl blend together cream cheese and margarine until completely smooth and lump free. Scrape down sides
as necessary. Add vanilla and again blend until smooth. In batches mix in the powdered sugar also scraping down the
sides as necessary. You can make while the cakes are baking and let sit in the fridge until needed. Ice completely cooled
cakes between each layer, then on the top and sides.
Let's Cook YouTube Video
2 cups plain flour
2 cups sugar
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
4 eggs
1 1/2 cup vegetable oil
3 cups shredded carrots, about 1 pound
1 cup chopped nuts, we like pecans
In a mixture bowl combine all the dry ingredients and blend until combined. Add the eggs and oil and blend
again until nice and smooth, scraping down the sides as needed. Bake in a preheated 350 oven in 3 9-inch
cake pans for 30 -40 minutes. Test for doneness at 30 minutes with a fork that comes out clean to determine
if you need to add more time. Let sit in pan for 10 minutes then remove cakes from pan and let cool completely
on a wire rack. If you don't have a wire rack you could also just use waxed paper.
ICING
1 box powdered sugar or 2 1/2 cups
8 ounces cream cheese, softened
1 stick of margarine, softened
2 teaspoons vanilla extract
In a mixer bowl blend together cream cheese and margarine until completely smooth and lump free. Scrape down sides
as necessary. Add vanilla and again blend until smooth. In batches mix in the powdered sugar also scraping down the
sides as necessary. You can make while the cakes are baking and let sit in the fridge until needed. Ice completely cooled
cakes between each layer, then on the top and sides.
Let's Cook YouTube Video
