Carrot Cake with Cream Cheese Frosting

25 Jan

The neighbor would usually have a ton of carrots left over from their garden. You ever seen the Bugs Bunny episode where he’s in Jack and the Beanstalk, and he wakes up among carrots the size of trees? These were those kind of carrots. They’d deliver a bunch to Grammy, and Grammy would put some of them into a couple of batches of cake. One cake would go to the neighbors, who would usually give back some sort of preserves made from the proceeds of their garden.

1 1/2 cups vegetable oil
2 cups sugar
4 eggs
2 cups flour
1 tsp salt
1 tsp baking soda
2 tsp. baking powder
2 tsp cinnamon
1 cup chopped pecans
3 cups uncooked grated carrots

Mix oil, sugar and eggs in a large bowl, beat until creamy. Sift together flour, cinnamon, salt, soda, and baking powder. Add gradually to first mixture, beat until well combined. Fold in pecans and carrots. Bake in 9×13 cake pan at 350 degrees for 30 minutes. Allow to cool completely before frosting.

1 8 oz package cream cheese, softened
1 stick oleo (I had to look this up, it’s just a stick of butter or margarine. What the hell is oleo?? Thank God for Ask Jeeves.)
4 cups sifted powdered sugar
2 tsp. vanilla (the original recipe didn’t call for this, I like it with vanilla)
dash salt

Cream together cream cheese, butter, and vanilla. Gradually add sugar and salt. Mix well, until good spreading consistency. Spread thickly on cooled cake.


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