Annie’s carrot cake recipe

Annie’s Carrot Cake recipe

This article was published by: Matthew

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♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Annie’s carrot cake recipe, recipe Rating: 4.6
Number of votes:100

Ingredients:

1-3/4 cup sugar

1-1/2 cup vegetable oil (I prefer canola oil)

4 eggs

2-1/4 cups all-purpose flour

1 teaspoon salt

2 teaspoons baking soda

2 teaspoons cinnamon

3 cups shredded carrots (5 to 6 medium)

1-1/2 cups chopped walnuts

Cream Cheese Frosting:

One 8-ounce package cream cheese, softened

1 pound (approximately 5-1/2 cups) powdered sugar

1/2 cup butter or margarine, softened

1 teaspoon vanilla

Instructions:

Heat oven to 300 degrees. In mixer bowl, combine sugar, oil, and eggs; beat at medium speed for 2 minutes. Stir together flour, salt, baking soda, and cinnamon. Add to oil-sugar-egg mixture; beat 2 minutes more. Stir shredded carrots and walnuts into batter; mix well. Pour batter into greased and floured 15 x 10 x 1-inch pan or three 9-inch round cake pans. Bake for 1 hour and 10 minutes or until cake springs back when lightly touched with finger. Cool cake completely. For frosting, combine all ingredients and beat until light and fluffy. Spread between layers and on top and sides of cake.