A homemade carrot cake with cream cheese icing for my brother's birthday. The recipe is straight out of my husband's bachelor Betty Crocker cookbook. It was the most similar to my Aunt Nellie's recipe that I have lost. I don't really like pineapple or even raisins in my carrot cake. Just lots of nuts and carrots and frosting that is not too sweet or too thick. There is more frosting on this that I intended but it was good.Carrot Cake
1 1/2 cups sugar
1 cup vegetable oil
3 large eggs
2 cups all purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots
1/4 ground nutmeg
1 cup coarsely chopped nuts
Cream cheese frosting
Preheat oven to 350 degrees. Mix sugar, oil and eggs in a bowl until blended. Stir in dry ingredients except carrots and nuts. Beat 1 minute. Stir in carrots and nuts. I baked this in a silicone bundt pan for 1 hour. In a rectangle pan, bake 40 - 45 minutes. In 2 round pans, 30 - 35 minutes. Top cool cake with frosting if desired, or just a dusting of powdered (confectioner's) sugar.
Cream Cheese Frosting
1 8 oz. package of cream cheese, softened
2 tablespoons of soft butter
1 teaspoon vanilla
!/2 box (or more) of powdered sugar
2 tablespoons milk.
Mix softened cream cheese and butter with vanilla, powdered sugar and enough milk to make the consistency you want, from a thin, pour-on glaze to a thick, fluffy frosting.
