with a Cream Cheese Icing. I only had
a cup of shredded carrots and the recipe
called for 3 cups - but it still worked.
I shared this recipe here on the blog back in 2009 and it is a nice cake for springtime.
Here are the directions:
Combine 6 eggs, 1 cup vegetable oil, 2 cups sugar and mix well. Add 2 cups of sifted flour, 2 Tsp baking soda and 2 Tsp ground cinnamon, 1/4 cup milk and beat until smooth. Stir in 3 cups of grated carrots or 1 cup in my case since that was all I had and 1 cup of chopped walnuts.
I used 3 8" cake pans and baked at
350 degrees for 25 minutes. If you use
2 cake pans it will be deeper so add
10 more minutes.
For the icing mix together 1 8 ounce cream cheese (room temperature) with 4 Tb butter (room temperature) mixed with 1 3/4 cups sugar, 1 Tsp vanilla and 1 Tsp lemon juice
Sprinkle 1/2 cup of chopped walnuts on top
Now that was easy wasn't it! And now
for another cake I baked a week or so
ago that has been long consumed:
A LEMON POUND CAKE
and cut up the cake and put just enough
for my husband and I in small cartons.
Of course I also share with my across
the street 90 year old neighbors and
neighbors with kids next door.
this cake made in a Bundt pan.