• Easy Carrot Cake

    Posted on April 1, 2010 by in Recipes

    My grandmother found this recipe somewhere, and after trying it for myself, I’ll never again go to the trouble of grating carrots for a cake! There’s nothing easier than this, and the frosting is extra yummy.

    2 cups sugar

    1 cup vegetable oil

    4 eggs

    2  4.5-oz. containers of baby food carrots

    1 tsp. vanilla

    2 cups flour

    1/2 tsp. salt

    1 1/2 tsp. baking soda

    2 tsp. cinnamon

    1/4 tsp. nutmeg

    1/4 tsp. cloves

    Combine sugar and oil; beat well. Add eggs, carrots, and vanilla. Beat until smooth.

    Combine the next 6 ingredients. Add to the creamed mixture and beat well.

    Pour batter into a greased 9″ x 13″ pan, and bake at 350 degrees for about 30 minutes.

    When it’s cooled, frost it with this:

    Cream Cheese Frosting

    1  8-oz. package cream cheese, softened

    1/2 cup butter, softened

    1 tsp. vanilla

    4 cups powdered sugar

    1 1/4 cup chopped pecans or walnuts (nuts are optional)

    Combine cream cheese and butter and beat until fluffy. Add the vanilla and powdered sugar. Beat till smooth. Stir in the nuts, and frost your cooled cake. Mmmmm . . .

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