Ingredients
Carrot Cake
- 2 cups sugar
- 4 eggs
- 1 1/3 cups cooking oil
- 2 cups pre-sifted flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 4 cups finely grated carrots
- 3/4 cup broken walnuts
Cream Cheese Icing
- 8 oz package cream cheese
- 1/2 cup butter
- 1 tsp vanilla
- 1 pound icing sugar (sift if lumpy)
Directions
Cake – Beat sugar and eggs until thick and pale (the longer the better). Stir in oil. Sift flour, baking soda, baking powder and cinnamon separately. Stir dry ingredients into egg mixture. Fold in carrots and walnuts. Grease and flour a 13″ x 9.5″ x 2″ pan. Spoon batter into pan. Bake at 350F for 35-40 min. Turn out cake on rack to cool. Cover with cream cheese icing when cool.
Icing – Beat all ingredients until well blended and velvety.
Recipe passed down from the Susin family.