Carrot Cake!
2 cups sugar
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
3 cups finely grated carrot
1 cup oil
4 eggs
Preheat oven to 350deg Farenheit. Grease and flour two 9-inch round pans (I used 2 hexagon pans of some unknown size ). Mix the first four ingredients. Add carrot, oil and eggs. Mix until well blended. Divide evenly into both pans. Bake at 350F for 30-35 minutes, until a toothpick comes out clean. Remove from oven. Cool in pan for 10 minutes. Remove from pan and cool completely. Layer the two cakes with Cream Cheese Frosting and frost the entire cake.
Cream Cheese Frosting
6-8 oz cream cheese
1/2 cup margarine or butter, softened
2 teaspoons vanilla
4-5 cups powdered sugar
Cream the butter, vanilla and cream cheese until fluffy. Add 2 cups of powdered sugar and mix until well blended. Add the remaining flour a little at a time until frosting reaches a spreadable consistency.
***I used 1 cup oat flour, 1/2 cup white and 1/2 cup whole wheat flour. I also decorated the cake with a sprinkling of nutmeg and cinnamon and stuck raisins to the sides of it for a pleasant look.***
Whew...this was entirely from memory (I've only made it this one time) and I even went back and grabbed my trusty Betty Crocker cookbook to double check...and I remembered everything correctly!!!
2 cups sugar
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
3 cups finely grated carrot
1 cup oil
4 eggs
Preheat oven to 350deg Farenheit. Grease and flour two 9-inch round pans (I used 2 hexagon pans of some unknown size ). Mix the first four ingredients. Add carrot, oil and eggs. Mix until well blended. Divide evenly into both pans. Bake at 350F for 30-35 minutes, until a toothpick comes out clean. Remove from oven. Cool in pan for 10 minutes. Remove from pan and cool completely. Layer the two cakes with Cream Cheese Frosting and frost the entire cake.
Cream Cheese Frosting
6-8 oz cream cheese
1/2 cup margarine or butter, softened
2 teaspoons vanilla
4-5 cups powdered sugar
Cream the butter, vanilla and cream cheese until fluffy. Add 2 cups of powdered sugar and mix until well blended. Add the remaining flour a little at a time until frosting reaches a spreadable consistency.
***I used 1 cup oat flour, 1/2 cup white and 1/2 cup whole wheat flour. I also decorated the cake with a sprinkling of nutmeg and cinnamon and stuck raisins to the sides of it for a pleasant look.***
Whew...this was entirely from memory (I've only made it this one time) and I even went back and grabbed my trusty Betty Crocker cookbook to double check...and I remembered everything correctly!!!
