This IS The Best Carrot Cake Recipe!
When I bake a carrot cake, I want carrots in it! A lot of carrots! 1 cup of carrots isn’t a carrot cake, not really. 2 cups of carrots is starting to get closer to a real carrot cake. 3 cups of carrots?! Now that’s a carrot cake!
Preparation time: 15 minutes
Bake time: 45 degrees @ 350F
4 cups carrots, grated 4 eggs 2 cups sugar 1 ½ cups oil
2 tsp. Baking soda 4 tsp. Cinnamon 1 Tbls. Salt 2 cups flour
1 cup walnuts 1 cup raisins*
Combine eggs, sugar and oil. Mix well.
Add grated carrots, nuts and raisins* to mixture.
Sift together dry ingredients. Add to mixture.
Spray a tube pan with Pam. Pour mixture into pan.
Bake for 45 minutes.
Cream Cheese Frosting Ingredients:
8 oz. Creamed cheese 1 box powdered sugar 1 cube butter (½ cup)
1 tsp. Vanilla 1 cup chopped walnuts
1 cup walnuts, chopped
Cream Cheese Frosting Directions:
Mix cream cheese, powdered sugar, butter and vanilla. When the carrot cake has cooled, put the icing on. Add walnuts to the sides, top or both sides and top. Enjoy!