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From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.

INGREDIENTS FOR CAKE:

  • 2 cups flour

  • 2 cups sugar

  • 1 tablespoon cinnamon

  • 2 teaspoons baking soda

  • 1-1/3 cups salad oil

  • 4 eggs

  • 2 cups grated carrots

  • 1 cup chopped pecans


INGREDIENTS FOR CREAM CHEESE FROSTING:

  • 1 large package (8 ounce) cream cheese, softened

  • 1 small package (3 ounce) cream cheese, softened

  • 1/4 cup butter

  • 1 teaspoon vanilla

  • 2-1/2 cups powdered sugar, sifted


TO PREPARE CAKE:

Heat oven to 350 degrees.  Grease a large tube pan.  Sift flour, sugar, cinnamon and baking soda into large bowl.  Stir in oil.  Add eggs, one at a time, beating after each addition.  Stir in carrots and pecans.  Pour batter into prepared pan.  Bake in preheated oven for 1 hour and 20 minutes.  When cool, frost with Cream Cheese Frosting.

TO PREPARE CREAM CHEESE FROSTING

Combine cream cheese and butter; mix well.  Add vanilla.  Stir in powdered sugar and beat until smooth.  Makes enough frosting for one large tube cake.
 

SERVES: 8 - 12

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