Carrot Cake

I decided that I wanted to go ahead and try out a few Easter recipes today, so bear with me since I'm going to have 3 new post today. The first one that I decided to post was carrot cake. The best memory I have of carrot cake is when my friend Anthony in high school went to the store in the middle of the night, bought an entire carrot cake, and then ate the whole thing before any of us woke up the next morning. We decided to give him a break because he was going through his quarter life crisis, or something like that, and as much as I know he's probably trying to forget that night, I still think it's hilarious to this day. Anyways, here is my carrot cake recipe. 

Recipe From: here

1 1/2 cups sugar
1 cup veg oil
3 eggs
2 cups all purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups carrots
1 cup chopped walnuts
Cream Cheese Frosting
1 package 8 oz cream cheese
1/4 cup butter softened
2-3 tbsp milk
1 tsp vanilla
4 cups powdered sugar

  1. Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
  2. Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  3. In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Store in refrigerator.
Makes 12 to 16 servings

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