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Carrot Cake
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Description
Moist, flavorful carrot cake.
Ingredients
- FOR THE CAKE:
- 4 Eggs
- 2 cups Sugar
- 1-½ cup Crisco Oil
- 2 cups Flour
- 2 teaspoons Baking Soda
- 2 teaspoons Baking Powder
- 1 teaspoon Vanilla Extract
- 2 teaspoons Cinnamon
- 1 teaspoon Salt
- ¾ cups Raisins
- 3 cups Carrots, Grated
- 1-½ cup Walnuts, Chopped (can Substitute Other Nut)
- FOR THE ICING:
- 1 box Powdered Sugar (1 Pound Box)
- 8 ounces, weight Cream Cheese
- 1 stick Butter
- 1 teaspoon Vanilla Extract
Preparation
For the cake:
Preheat oven to 350 F.
In a large bowl beat eggs and add sugar, oil and dry ingredients. Fold in the raisins, carrots and nuts. Pour batter into three 9″ greased and floured pans.
Bake at 350 F for 35 minutes. Remove pans from the oven and let cakes cool.
For the icing: In a large bowl using an electric mixer, cream all icing ingredients together.
Invert cakes out of the pans and assemble and frost as desired.
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