Thursday, May 24, 2007

Carrot Cake

1 3/4 Cup sugar
1 cup oil
4 eggs
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
2 cups shredded carrot
1 cup chopped nuts
optional - crushed pineapple

Cream sugar and oil. Add eggs, one at a time, beating well after each addition. Sift dry ingredients and gradually stir into egg mixture. Fold in carrot and nuts.

Grease and flour three 9-inch layer pans. Divide batter into prepared pans and bake for 20 minutes at 375 degrees. Cool on cake racks.

When cool, put layers together with crushed pineapple or alone and frost with cream cheese frosting.

yield: 1 9-inch 3-layer cake


1 8-ounce package cream cheese
1 1-lb box confectioner's sugar
1/2 stick butter, softened
2 tsp vanilla

Combine all ingredients and mix to a frothy consistency.

Recipe by the Junior League of Billings, Montana