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CHERYL'S CARROT CAKE
Recipe By : Cheryl Burns
Serving Size : 1 Preparation Time :0:00
Categories : 2-Tnt A-Ok
Cakes
Amount Measure Ingredient -- Preparation Method
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CAKE
2 cups flour
2 cups sugar
1 tsp. baking powder
1 teaspoon baking soda
1 tsp. salt
1 tsp. cinnamon
3 cups carrots -- finely shredded
1 cup cooking oil
4 eggs
FROSTING
3 ounces cream cheese
1/4 c. butter
1 tsp. vanilla
2 c. powdered sugar.
Makes two 9-inch round pans or one 9 x 13-inch pan. Preheat oven to 325
degrees. Grease and flour pan or pans. Combine flour. sugar, baking
powder, baking soda, salt and cinnamon with mixer. Add shredded carrots,
cooking oil and eggs. Beat on low speed until blended. Beat 2 minutes on
medium speed. Bake 9-inch rounds approximately 40 minutes. Bake 9 x
13-inch pan 50-60 minutes. Cool 10 minutes before removing cake from pan
or pans.
For frosting cream together cheese, butter and vanilla. Gradually add sugar.
Beat until smooth.
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NOTES : This is a TNT recipe. It's from my good friend, Cheryl Burns.
Keith loves carrot cake and he really likes this one. It's simple but the
heavy dose of oil makes it reeeeal moist.
Lou Parris
lbparris@earthlink.net
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