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 ahe...