Carrot Cake
I had never tried carrot cake. When I worked at the law
offices of Blankenhorn & Ragan, we had many office parties - birthdays, showers,
holidays, etc (and yes we actually accomplished a lot of work). I usually always
managed to politely turn down Linda's carrot cake (I mean - who in world would make a cake
out of a vegetable?). At one party I was sitting at a side table with Linda and
ended up sharing with her the fact that I had never tried carrot cake and now....I was
cornered into trying a piece. Nicest corner I've ever been backed into - believe I
ate most of the cake that day and ever party thereafter. It took a few years before
she'd shared the recipe with me. I have baked this for many occasion - with the
same raved reviews that Linda receives.
Cake Frosting
1 1/2 cup Wesson oil
4 eggs
2 cups sugar
2 cups sifted flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 tsp salt
3 cups grated carrots (about 1 pound)
1 small bag chopped nuts (I use pecans)
1/2 stick butter, room temperature
1 8-ounce package cream cheese, room temperature
1 box powdered sugar (I use about 3/4 of a box)
1 teaspoon vanilla extract
Preheat over to 325°F. Cream until light in color the oil, eggs, and sugar. Mix in dry ingredients. Stir in carrots and nuts. Grease and flour a bunting pan. Bake about 1 hour.
Frosting - cream together butter and cream cheese. Add vanilla and mix. Gradually add sugar, taste as you go for desired sweetness.
Cool cake completely before frosting. Frosting spreads best when it's cold - but not too cold.