Lisette Charbonnet's Carrot Cake

Carrot Cake
This recipe was given to me by a girl I went to college with who was from New Orleans. I wish I could thank her for this recipe that I have used for years.

The measurements in parenthesis are to be used if at high altitude.
2 c sugar (2 cups less 2 T)
1 ¼ c oil (1 ½ c)
4 eggs (same)
2 c all purpose flour (2 ½ c)
2 t baking powder (none)
2 t baking soda (1 ½ t)
1 t salt (1 ½ t)
2 t cinnamon (same)
3 c chopped carrots—about 1 lb (same)
Mix sugar and oil together until blended. Add 1 egg at a time, mixing well after each addition. Mix together flour, baking powder, soda, salt and cinnamon in bowl; then add t o oil and sugar mixture. Mix until smooth. Add carrots and mix well until blended. Pour batter equally into 3 greased 8 inch pans. Bake at 350 degrees for 25-30 minutes.

Frosting
1 box Confectioner’s sugar
8 oz Cream Cheese
1 stick of margarine
2 t vanilla
½ c chopped nuts
Mix all ingredients together until smooth as possible.
This cake is best if made a few days ahead of time. Keep it covered in the refrigerator until ready to use.

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