I was reminded of a long-time family recipe at a recent college reunion – I had forgotten all about it, but my friend had been making it for her family for 25 years! Thanks, Tricia!
Also works great in cupcake form – half the recipe yields 12 regular sized cupcakes or 24 mini cupcakes. Reduce the baking time to 23 to 25 minutes.
Ingredients
Cake:
- 2 cups flour
- 2 cups sugar
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 4 eggs
- 3 cups grated carrots (about 6 carrots)
Frosting:
- 8 oz softened cream cheese
- 4 tablespoons softened butter
- 1 box confectioner’s sugar
- 1 teaspoon vanilla
- 1 cup chopped pecans (optional)
- 2 teaspoons milk
Directions
- For the cake, sift dry ingredients.
- Beat oil and eggs together and add to dry ingredients.
- Fold in carrots.
- Pour batter into a large, ungreased 9×13 pan.
- Bake at 350 for 35 minutes.
- Cool and frost.
Frosting: Beat all ingredients together until smooth. Fold in nuts if using and spread on cooled cake (in pan).
