This recipe comes from an old cookbook I used to have: Farm Recipes & Food Secrets From the Norske Nook. It is an excellent carrot cake, very flavorful and moist. It has a delicious cream cheese frosting.
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3 cups grated carrots
2 cups sugar
4 eggs
1 1/2 cups vegetable oil
1 tsp vanilla extract
2 heaping cups flour (I've used 2 level scoops, plus 2 tbsp flour)
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1. Preheat the oven to 350 degrees. Grease a 9 x 13" pan.
2. Put the grated carrots, sugar, eggs, vegetable oil, and vanilla in a large, deep bowl. Using an electric mixer, beat until well combined. In another bowl, stir together the flour, baking soda, salt, and cinnamon. Stir into the carrot mixture until blended.
3. Bake 350 degrees for 50 minutes, or until a finger pressed in the middle leaves no indentation. Cool thoroughly on a wire rack, and frost.
Cream Cheese Frosting
1/2 cup butter, softened
1 (8-oz.) package cream cheese, softened
2 1/2 to 3 cups powdered sugar
I like to cream the butter with an electric mixer first, so you are not left with any clumps of butter in the frosting. Add the softened cream cheese, and beat very well, until very smooth. Aded in the powdered sugar, in batches, beating well after each addition, until desired sweetness has been reached.
Note: You may add a little milk and vanilla extract, if desired. You wouldn't need that much milk, maybe a couple of tbsp, or more. Use 1/2 to 1 tsp vanilla extract for added flavor. Just be aware that by adding vanilla extract the frosting will not be as white, than if you do not add it.
3 cups grated carrots
2 cups sugar
4 eggs
1 1/2 cups vegetable oil
1 tsp vanilla extract
2 heaping cups flour (I've used 2 level scoops, plus 2 tbsp flour)
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1. Preheat the oven to 350 degrees. Grease a 9 x 13" pan.
2. Put the grated carrots, sugar, eggs, vegetable oil, and vanilla in a large, deep bowl. Using an electric mixer, beat until well combined. In another bowl, stir together the flour, baking soda, salt, and cinnamon. Stir into the carrot mixture until blended.
3. Bake 350 degrees for 50 minutes, or until a finger pressed in the middle leaves no indentation. Cool thoroughly on a wire rack, and frost.
Cream Cheese Frosting
1/2 cup butter, softened
1 (8-oz.) package cream cheese, softened
2 1/2 to 3 cups powdered sugar
I like to cream the butter with an electric mixer first, so you are not left with any clumps of butter in the frosting. Add the softened cream cheese, and beat very well, until very smooth. Aded in the powdered sugar, in batches, beating well after each addition, until desired sweetness has been reached.
Note: You may add a little milk and vanilla extract, if desired. You wouldn't need that much milk, maybe a couple of tbsp, or more. Use 1/2 to 1 tsp vanilla extract for added flavor. Just be aware that by adding vanilla extract the frosting will not be as white, than if you do not add it.
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