This is the best carrot cake recipe ever!
Just the right amount of spice, lots of texture, not oily and Oh, the fluffy cream cheese frosting!!!
2 C. Sugar
3/4 C. Vegetable Oil
2 C. Flour
2 tsp Baking Soda
2 tsp Cinnamon
1 tsp Salt
2 tsp Vanilla
3 C. Grated Carrots
1/2 C. Chopped Nuts ( I use Walnuts )
2 8-oz package Cream Cheese, softened
1 C. Butter (2 sticks)
4 C. Powdered Sugar
Lemon Juice or Milk (if it's too thick)
Mix together sugar and eggs; add the oil and beat well. Add the dry ingredients and beat again. Add the vanilla, carrots and nuts, mix well. (If you want to add raisins you can add 1/2 C now.) Pour mixture into three 9 inch greased cake pans and bake 25-30 minutes at 350 degrees. Let Cool.
Frosting: Mix together cream cheese and butter. Slowly add powdered sugar. If it is too thick then add a little lemon juice or milk until it is spreading consistency. Lemon juice will give it a tang. Frost Cake.
The cake doesn't rise very much so it stays fairly flat, easier for frosting. It is moist and dense so it really supports all the cream cheese frosting. There is a lot of frosting, sometimes I use all of it, sometimes I have some left over.
For garnish, I usually place halfed walnuts around the top edge.
I adapted this recipe from A TASTE OF OREGON Cookbook. Every recipe I have ever tried from this cookbook turn out great! You can buy it cheaply here.