Fresh Garden Carrot Cake
When you bake your own cakes, using basic ingredients, you actually know where they come from. It’s not only a good idea, but it’s also cheaper than buying a cake and results in the sweetest-tasting cakes this side of heaven … not that I came from heaven with the recipes, but I was blessed to grow up in those years when, at supper time, we were presented with a nice warm, home-baked cake (or pie) from Mom’s kitchen.
Ingredients
- 2 cups brown sugar
- 1-½ cups salad oil
- 4 eggs beaten
- 2 cups flour
- 2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. salt
- 3 cups fresh carrots grated
- TOPPING
- 1 ¼ cups icing sugar
- 2 tbsp. butter
- 3 oz. cream cheese
- 1 tsp. vanilla
Instructions
- Cream sugar and salad oil. Add eggs one at a time and beat.
- Sift dry ingredients and add, alternating with grated carrots.
- Bake 35 to 40 minutes at 350 ℉ in a 9- by 12-inch pan.
- Beat topping ingredients and spread on cooled cake.
