Catholic Recipe: Carrot Cake and Cream Cheese Icing
INGREDIENTS
- 4 Eggs
- 1/2 cup vegetable oil
- 1 8 ounce package cream cheese, softened
- 3 cups grated carrots
- 2 cups granulated sugar
- 2 cups flour, sifted
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon vanilla
- 1 cup chopped nuts
Icing
- 1/4 cup butter
- 1 8 ounce package cream cheese, softened
- 1 pound box confectioner's sugar, sifted
- 2 tablespoons milk
- 1 teaspoon vanilla
Details
Prep Time: N/A
Difficulty: ★★☆☆
Cost: N/A
For Ages: n/a
Origin:
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The best version of carrot cake I've ever had. Highly recommended. A wonderful centerpiece for First Communion celebrations. (Jennifer Miller)
DIRECTIONS
Preheat oven to 350 degrees F., grease and flour two 9" round cake pans or one 13x9x2" baking dish (round cakes taste better than the pan with this recipe).
In mixer, combine cream cheese, eggs and oil and beat well. Add remaining ingredients for cake and mix.
Pour batter into already prepared (greased and floured) 9" round cake pans or 1-13x9x2 baking dish.
Bake round pans for 45 minutes and 55 minutes for baking dish. Cool completely before frosting.
Icing: Cream butter and cream cheese together until very light and fluffy. Add granulated sugar gradually, mixing in between. Add milk and vanilla and beat until smooth. This makes enough to ice middle, top and sides of two 9" round cakes.
Optional: Add chopped nuts along sides of cake.
Recipe Source: Tiger Bait Recipes by Alumni and Friends of Louisiana State University , Louisiana State University Alumni Federation, 1976
