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Old Fashioned Carrot Cake




Source of Recipe


My Mom, Betty Barnes


List of Ingredients




3 cups finely shredded carrot
2 cups all-purpose flour
1 tsp. Baking soda
1 tsp. Baking powder
1/2 tsp. Salt
2 cups granulated sugar
1 tsp. Ground cinnamon
4 large eggs
3/4 cup vegetable oil
1 tsp. Vanilla extract
Cream Cheese Frosting (recipes follows)


Recipe



Grease 3 (9-inch) round cake pans and line with waxed paper; grease and flour waxed paper.
Combine first 7 ingredients in a large bowl; add eggs, oil, and vanilla, stirring until blended. Pour into prepared pans.
Bake at 350� F. for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill. Freeze cake up to 3 months, if desired.

CREAM CHEESE FROSTING:
1 (8 oz.) Pkg. Cream cheese, softened
1/2 cup butter or margarine, softened
1 (16 oz.) Pkg. Confectioners (10X) sugar
1 tsp. Vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until fluffy; gradually add confectioners sugar, beating well. Stir in vanilla. Yield: enough to frost one cake.