Carrot Cake

I posted this recipe here a while ago. I failed miserably with it, but I’m assuming it’s because I tried to make it into mini-cupcakes and regular cupcakes. That didn’t work out AT ALL. HOWEVER! I made it again today and it turned out beautifully!!!!!

2 cups sugar                                                2 tsp. baking powder

1 1/2 cup cooking oil                                 1 tsp. salt

4 eggs                                                           2 tsp. cinnamon

2 cups flour                                                3 cups raw carrots, shredded

2 tsp. soda                                                  1/2 cup chopped nuts

Cream together sugar and cooking oil. Add eggs and beat well. Sift flour, soda, baking powder, salt and cinnamon together. Then add to the creamed mixture. Fold in carrots and nuts. Bake in a moderate oven.

CREAM CHEESE ICING: 4 tbsp. butter, 8 oz. cream cheese, 2 tsp. vanilla, 1 lb powdered sugar. Mix together until smooth.

** Mandy’s Hints **

1 – I used butter instead of cooking oil.

2 – Since no baking temperature or time was given in the instructions (in the Amish Cooking Cookbook), I just “winged” it and baked for 50 min at 350 degrees. Turned out great. 🙂

3 – I used about double the powdered sugar that they asked for (1 lb = 3-4 cups and I used about 6-7 cups). This frosting is ADDICTIVE….so delicious!

*This recipe is in both the Amish Cooking cookbook and the Mary’s Family Favorites cookbook. There is no one to give credit to for the recipe in the Amish Cooking cookbook, but in Mary’s Family Favorites cookbook, Crist Jr. and Edna Troyer are given credit for it.

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