“This was one of my childhood favorites! It’s my Grandma’s carrot cake recipe with cream cheese icing. We used to make them in little loaf pans for maximum icing coverage!” — Pastry Chef Marina Sousa
INGREDIENTS:
Cake
3 cups grated carrots
4 eggs
2 cups sugar
1 1/2 cups Crisco vegetable oil
2 teaspoons baking soda
1/2 teaspoon salt
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
1 cup chopped walnuts
Cream Cheese Icing
1/2 cup butter
1 (8 oz.) package cream cheese
1 teaspoon pure vanilla extract
1 lb. powdered sugar
METHOD:
Preheat oven to 350°F. Grease and flour a 9 x 13-inch oblong cake pan. Set aside.
In a large mixing bowl, combine carrots, eggs, sugar, and vegetable oil and mix until well blended. Add remaining ingredients and mix well. Pour into prepared baking pan and bake for 55 minutes. Cool.
Cream Cheese Icing
In a large mixing bowl, cream butter, cream cheese, and vanilla together until well blended. Beat in powdered sugar. Spread the icing on the cake(s).
VARIATION:
Bake the batter in six small baking tins, 4 3/4 x 2 1/2 inches, using about 1 cup of batter per pan. Decrease baking time to 40 minutes.
SOURCE: Dorothy Chiesa
