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June 12, 2020 1 min read

Grandma Eva’s Carrot Cake

Soft, moist, and the occasional crunch. A carrot cake that'll make you forget you're getting in some vitamin C.

Prep Time: 20 min

Cook Time: 25 min

Yield: 24 pieces

INGREDIENTS

CAKE

1 1/2 cup Oil (canola, vegetable or corn oil)
1 1/2 cup Sugar
4 Eggs
2 cup Flour
2 tsp Cinnamon
2 tsp Baking Powder
2 tsp Baking Soda
3 cup Carrots grated carrots
1 cup pecans, Daily Crunch walnuts or a mixture of both chopped
1 tsp Vanilla

ICING

1 8 oz package cream cheese softened
1 stick butter softened
1 lb of powdered sugar

INSTRUCTIONS

CAKE

Mix oil and sugar. Add eggs one at a time and beat well. Add dry ingredients. Fold in carrots and nuts.
Bake in 3 8” cake pans or 2 9” till done (approximately 25 min, but be sure to not overcook)

ICING

Combine the softened cream cheese, softened stick of butter, and powdered sugar
Spread and top with a mini carrot and parsley top and enjoy!

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