Vegetables

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Sigrid's Carrot Cake
  • Carrots
  • Vegetables
Sigrid's Carrot Cake Serves:   12
(serving size: 1 slice)

  • Prep Time:   20 minutes
  • Cook Time:   30 minutes
  • Total Time:   55 minutes

Ingredients

For cake:
2 cups Sugar
1 cup Vegetable Oil
4 whole Eggs
2 cups All-purpose Flour
½ teaspoons Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
2 cups Grated Carrots
For Icing:
1 stick Regular Butter, Softened
1 package (8 Oz) Cream Cheese
1 pound Powdered Sugar
2 teaspoons Vanilla
1 cup Pecans, Chopped Finely

Directions

Preheat oven to 350F
Mix together the sugar, oil and eggs in a large bowl. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add to first mixture and combine. Then add carrots and mix well. Pour into a greased and floured  pan (bundt, sheet cake, 9 x 13 pyrex) and bake at 350F until done, 25- 50 (Bundt pan) minutes, depending on the pan you use.
Cool completely.

Icing:
In larger bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.

Recipe submitted by:  JENNIFER ZILS, Wilton/Norwalk CSA

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