- Grease and flour pans. Preheat oven to 325°F.
- Combine oil, sugar, and eggs and beat well.
- Sift the flour, soda, salt, and cinnamon together. Add to the sugar mixture and beat for 2 minutes. Add vanilla and blend well.
- Stir in grated carrots until evenly distributed. Do not over-stir. Pour into prepared pans.
- Bake for 45 minutes or until done. Check for doneness by poking with a toothpick. Toothpick should come out clean.
- Frosting: Cream cheese and butter or margarine should be slightly soft, but not too soft. Cream butter or margarine and cream cheese together.
- Add powdered sugar and vanilla and beat until well blended. Add more powdered sugar if you would like the frosting to be a little thicker.
- Frost cake when it is completely cooled. Frosting may be stored in the refrigerator 1 to 2 weeks. Remove from refrigerator a little while before using.
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