Grandma Eva’s Carrot Cake
June 12, 2020
1 min read
CAKE
-
1 1/2 cup Oil (canola, vegetable or corn oil)
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1 1/2 cup Sugar
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4 Eggs
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2 cup Flour
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2 tbsp Cinnamon
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2 tbsp Baking Powder
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2 tbsp Baking Soda
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3 cup Carrots grated carrots
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1 cup pecans, Daily Crunch walnuts or a mixture of both chopped
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1 tbsp Vanilla
ICING
- 1 8 oz package cream cheese softened
- 1 stick butter softened
- 1 lb of powdered sugar
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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