Preheat oven to 350° F.
2 cups sugar
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons cinnamon
Add, mixing in mixer in order given:
1 1/2 cup Wesson or canola oil
4 eggs (beating after each is added)
3 cups grated carrots
1 cup chopped pecans (I often leave these out)
Bake in two 9″ layers for 35 minutes at 350° F. (Grease pans.) Or bake in
9X2X13 pan for 50-60 minutes or tube pan for 45-60 minutes.
Cream Cheese Frosting for Carrot Cake
6 ounces softened cream cheese
1 stick soft oleo (or butter)
3 1/2 cups of powdered sugar (or one – 1 pound box)
1/2 teaspoon vanilla
Mix all ingredients with electric mixer until very creamy and smooth.
Store cake wrapped up in refrigerator. Can be frozen.
Recipe courtesy of Matt’s mother, Margie, who received the recipe from Matt’s paternal grandmother.
Notes: I’ve made cupcakes from this recipe, cutting the recipe in half. Makes approximately 18 cupcakes. Bake at 350° F for 20 – 30 minutes. If baking in batches (as I was cooking in a toaster oven!), refrigerate cake batter in refrigerator in between. Do not refrigerate cake batter for an extended period of time. The leavening agents will be ineffective.