THE APRON GAL

Carrot Cake with Cream Cheese Frosting
from a Texas cookbook, name unknown

Serves 12

Ingredients
Cake

2 cups flour
2 teaspoons baking soda
2 1/2 teaspoons cinnamon
1 teaspoon salt
2 cups sugar
1 1/2 cups vegetable oil
4 eggs
3 cups grated carrots
2 teaspoons vanilla extract
1/3 cup chopped walnuts


Cream Cheese Frosting
1/2 cup (1 stick) butter, softened
8 ounces cream cheese (1 brick), softened
4 cups powdered sugar (1 pound)
2 teaspoons vanilla extract
milk (optional)

additional chopped walnuts for topping

Directions

Preheat oven to 325 degrees. Grate the carrots if you have not done so.

Sift flour, baking soda, cinnamon and salt together in one bowl.
In a separate bowl combine the sugar, vegetable oil and eggs in a bowl and beat until smooth.

Add the flour mixture and mix well. Fold in the carrots and vanilla.

Spoon the batter into 3 greased and floured 8 inch cake pans, or two 9 inch cake pans (as pictured) or cupcake or mini cupcake pans.

Bake cake pans for 40-50 minutes or until toothpick comes out clean. Bake cupcakes for around 30-35 minutes and mini cupcakes 20-25 minutes.

Cool completely in the pans until  before removing to wire racks. 

For the frosting:

Combine the cream cheese and butter until smooth.  Add the powdered sugar and vanilla and beat until fluffy. (Add milk if desired for consistency, but I almost never need it)

Spread between layers of the cake and on top.

Sprinkle with chopped walnuts.

Enjoy!

*If you want to ask if there is a lighter version of this, I say no. But really, you could substitute applesauce for half the oil and it does work, but the texture is so much more fabulous with just the oil, fat and all. The great thing is that you will only eat one slice since this is so rich! :)