Carrot Cake from Scratch, by Patty Coddingham BBQ, www.bbqdan.com

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CARROT CAKE (16 SERVINGS)

Given to me by Patty Coddingham

1 1/2   Cups Sugar, granulated
1         Cup Vegetable Oil
3        Large Eggs
2        Cups, all-purpose flour
          (if using self rising flour omit baking soda and salt
1 1/2 Teaspoons Ground Cinnamon
1       Teaspoon Baking Soda
1       Teaspoon Vanilla
1/2   Teaspoon Salt
1/4   Teaspoon Ground Nutmeg
3       Cups Shredded Carrots (5 medium)
1       Cup Coarsely chopped Nuts
CRÈME CHEESE FROSTING if desired

Heat oven to 350 degrees, grease bottom and sides of rectangular pan (13"x9"x2") or 2 round pans (8"x11 1/2" or 9"x1 1/2") with shortening, lightly flour.

Mix Sugar, oil, and eggs in large bowl until blended, beat 1minute, stir in remaining ingredients except carrots, nuts, and cream cheese frosting. Bea 1 minute, stir in carrots and nuts. Pour into pan(s).

Bake rectangle 40 to 45 minutes, rounds 30 35 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Frost if desired.

CREAM CHEESE FROSTING

1      Package (8 ounce) Cream Cheese Softened
1/4 Cup (or stick) Margarine or Butter, softened
2     Teaspoons Milk
1     Teaspoon Vanilla
4     Cups Powdered Sugar

Beat Cream Cheese, Margarine, Milk, and Vanilla in medium bowl with electric mixer on low speed until smooth.

Gradually beat in powdered sugar on low. 1 cup at a time, until smooth & spreadable. Frosts 1 13"x9" cake generously or fills and frosts one 8" or two 9" layer cakes. Refrigerate any remaining frosting.

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12-July-2004 17:56:10