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Heavenly Carrot Cake

April 3, 2012

The actual name of this cake is “Carrot Cake,” but after my mom and I tasted it, we immediately thought how heavenly it tasted so we changed the name to it.

This is my version of Adrian Winship Pressley’s “Carrot Cake” from Georgia on My Mind:  A Medley of Southern Hits. 

Cake:

3 cups Carrots, grated                                 2 tsp. baking soda

1 3/4 c. sugar                                                  1 tsp. salt

1 1/4 c. corn oil                                             2 tsp. cinnamon

4 large eggs                                                     2 tsp. vanilla extract

2 c. flour                                                           1/2 c. pecans, chopped

2 tsp. baking powder

Icing:

1 (16 oz) box confectioners’ sugar        2 tsp. vanilla extract

4 tbsp. butter, softened                             8 oz. cream cheese, softened

Preheat oven to 350 degree F.  Grease and flour 3 (8 or 9 inch) layer pans.  Cream sugar and oil until light (about 2 min.).  Add eggs, and beat on high for about 2 minutes.  Sift dry ingredients and add to creamed mixture, 1 heaping tbsp. at a time.  Add vanilla.  Fold in carrots and nuts.  Pour into pans and bake for about 20 minutes or until done.  Cool on rack.  Cream confectioners’ sugar, butter, and cream cheese.  Add vanilla.

Added note from cookbook:  Icing spreads on cake easier if chilled.  Chill the cake to set the icing.

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