Carrot Cake

1 1/2 – 2 [c] sugar
1 – 1 1/2 [c] oil
4 eggs
2 1/4  [c] flour
1 [tsp] salt
2 [tsp] cinnamon
2 [tsp] baking soda
3 [c] grated carrots
1 1/2 [c] chopped nuts

8 oz cream cheese
1/2 stick margarine/butter
2 [tsp] vanilla
1 lb powdered sugar

  • Preheat oven to 300 degrees
  • Combine sugar, oil and eggs, mix till creamy
  • Combine in another bowl the flour, salt, cinnamon and baking soda
  • Add flour mixture to the oil mixture and stir to mix
  • Add the carrots and nuts and blend in
  • Pour into liberally greased and floured bundt pan or 2 8-inch round pans or a 13 x 9 x 2-inch pan
  • Bake 1 hour 15 min until a pick inserted in the middle comes out clean
  • Allow to cool 15 min before turning out of pan(s)
  • Serve bundt cake, with a sprinkling of powdered sugar
  • Round layers and oblong sheet can be iced

About mama huang

I love to cook and experiment with recipes. The ones published here have been adapted from recipes from various sources and are recipes that members of my family love and ask for.
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