Carrot Cake by Sadie
Indulge in a slice of nostalgia with this moist, soft, and tender carrot cake that brings warmth to every occasion.
Servings
12
Ready In:
2hrs 45min
Calories:
610
Good For:
Anytime
Inroduction
About this Recipe
By: Sadie Hunt
Sadie Hunt, beautiful, kind woman, daughter, mother of my friend University of Texas at Austin Professor Warren A. Hunt. Warren sent me this recipe after his mother passed away. I have made it a couple of times and it is very nice, moist, tender carrot cake.
Ingredients
Cake
- 2 cups white flour (sifted)
- 2 cups sugar
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 1 cup vegetable oil
- 4 eggs
- 3 cups grated raw carrots (do not pack)
- 1 tsp vanilla
Icing
- 8 oz cream chese
- 1/4 lbs butter
- 8 oz confectionary sugar
- 1 tsp vanilla
- 2 cup chopped pecans
Step by Step Instructions
Cake
Step 1
Combine the first 7 ingredients first
Step 2
Mix in 4 eggs one at a time. Mix carrots and vanilla.
Step 3
Pour into two 9-inch layer cake pans. The pans should have a waxed paper in the bottom or be greased to keep cake from sticking to bottom. Sadie cuts out a circle of waxed paper to line pans
Step 4
Bake at 350 degrees F 30 minutes.
Step 5
Check to see if done by sticking in toothpick to see if it comes out dry. Try a couple of times to avoid a wet carrot. Frost when cool.Icing
Step 1
Blend all Icing ingredients
