Carrot Cake

Carrot Cake

Source: Patricia Swindell—Kinston, NC, best darn southern cook I ever met! She brought me a hunk of this cake in some tin foil back in 1976. It is by far one of the best things I've ever tasted! YUM and more YUM!

Instead of eating French Fries, eat carrots...but be sure they are grated and added to this cake!

Cake:
2 tsp. salt
2 tsp. baking soda
1/2 tsp. cinnamon
3 tsp. baking powder
2 cups flour
2 cups sugar
4 eggs
1 cup oil
3 cups shredded carrots (can't have too many carrots)

• Combine dry ingredients.
• Add oil then add eggs one at a time.
• Do not use electric mixer!! MIX BY HAND.
• Add carrots.
• Bake in 3 round greased and floured pans at 350 degrees until toothpick comes out clean.
• Warning: Do not over cook!
• Frost with Cream Cheese Frosting.

Cream Cheese Frosting:12 oz. Cream Cheese
1 tsp. Lemon Juice
1 stick Butter
1 box 10 X Sugar (approx. 4 cups)
2 Tbsp. Vanilla
1 cup chopped Pecans

• Mix first 5 ingredients with electric mixer.
• Stir in Nuts.
• Frost Carrot Cake.

Here's a photo of the last time I made Carrot Cake. One recipe actually made a two layer square cake to take, and two small two layer loaf cakes - one to give away and one to keep and eat!

Three Layer Carrot Cake - YUM