This is a very old recipe. I adapted this recipe and added 3 cups of grated carrots to the original recipe. This is a very moist and delicious cake, a favorite of my Dad and my clients. People love carrot cake all year but Easter is also a popular time too.
2 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups vegetable oil
1 teaspoon vanilla
6 cups carrots, grated (6 is not a misprint)
1 1/2 cups pecans, chopped
Preheat oven to 350 degrees. Spray with nonstick spray that contains flour or grease and flour your cake pans. You will need three 9″ cake pans or you can use two for thicker layers. Please line your pans with parchment paper and also spray the parchment paper. Set aside.
In a large mixing bowl, combine flour, sugar, baking soda, cinnamon and salt. Blend together dry before adding your wet ingredients. Add oil, vanilla and add eggs one at a time. Add carrots and nuts and combine. Divide equally into your pans. Bake for 40 minutes or until a cake tester comes out clean. Cool in pan for 5 minutes. Remove from pan and cool completely before frosting.
2 blocks of cream cheese, room temperature
2 sticks of butter, room temperature
4 teaspoons vanilla
2 pounds of powdered sugar
Blend cream cheese and butter together. Add vanilla and slowly add powdered sugar. Frost on cooled cake. Keep refrigerated. Enjoy.