Pamela’s Famous Carrot Cake
Source: Pamela Kiersey & Women's Life Style Mag
Number of servings: 12-24
Ingredients
CAKE
1 lb. carrots: peeled and grated, 35-40 baby sized
1 cup vegetable oil
4 eggs
2 tsp. vanilla
2 cups sugar
2 cups flour
3 tsp. ground cinnamon
2 tsp baking soda
1 tsp. salt
FROSTING
1 stick of butter
8 oz. cream cheese
(both at room temperature)
3 cups of confectioners sugar
1 tsp. vanilla
2 tbsp. milk
1 cup chopped walnuts
Instructions
- Pre-heat oven to 350 degrees f.
- Grease and flour a 9”x13”x2” pan; or two layer cake pans; or use two 12
ct. muffin pans lined with cupcake papers
- Cream all the wet ingredients, except the carrots; Sift the dry mixture
- Mix the wet and dry ingredients together, do not over mix, thoroughly
fold in the grated carrots
- Pour into the prepared pan(s); Smooth out the top with a spatula
- Bake for approximately 50-60 minutes in the cake pan or 40-45 minutes in
the layer cake pans or 20 minutes for cupcakes, half-way through the
baking time turn pans for even cooking
- Check for doneness with a clean toothpick
- Cool for at least one hour before frosting
- Keep refrigerated
[Non-text portions of this message have been removed]
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/CAKE-RECIPE/join
(Yahoo! ID required)
<*> To change settings via email:
[email protected]
[email protected]
<*> To unsubscribe from this group, send an email to:
[email protected]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
