Carrot Cake

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Karen says: This is a cake that we have a lot at family functions. It’s spicy and full of nuts and carrots. I use a box grater and rough grate the carrots. It’s a very heavy cake. We love it. I normally make it as a two layer cake but I’ve also made it in a 9 x 13 pan.

Carrot Cake

2 c flour
2 c sugar
3 c fresh grated/shredded carrots
2 teaspoon baking soda
1 teaspoon nutmeg
5 teaspoon cinnamon
1 ½ c oil
4 eggs
1 8 oz pkg of softened cream cheese
2 c golden raisins
6 oz chopped walnuts

Combine flour, sugar, salt, soda, and spices. Add eggs and oil. Blend in cream cheese. Slowly add carrots, raisins, and nuts. Bake at 350 degrees for approximately 50-60 minutes until a toothpick comes out clean.

Cream Cheese Frosting

1 8 oz pkg of softened cream cheese
¼ c butter
1 pound powdered sugar
1 teaspoon vanilla
dash of salt
2 or 3 teaspoon milk

Beat cream cheese and butter until creamy. Add
vanilla, salt, and sugar. Mix milk in until spreadable.
Frost cool cake.

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