carrot cake

Steve says his mom made the best carrot cake, but no one seems to have the recipe anymore, so we use this one.

ingredients

cake

• 2 1/2 cups cake flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 cup vegetable oil
• 2 cups sugar
• 4 large eggs, beaten
• 1 TB cinnamon
• 1 1/2 tsp ginger
• 1 tsp salt
• 1/4 tsp nutmeg
• 3 cups grated carrots (about 2 medium carrots)
• 1 cup chopped nuts

icing

• 1 3/4 cups powdered sugar
• 4 oz cream cheese, softened (NOT melted)
• 2 TB butter, softened (NOT melted)
• few tsp of milk

method

cake

Sift into a medium bowl the flour, baking soda and baking powder.

In large bowl, mix together oil, sugar, eggs, cinnamon, ginger, salt and nutmeg.

Add carrots to liquid ingredients and mix. Add dry ingredients and mix until smooth. Add nuts and mix.

TIP: The easiest way to chop nuts is to stick them in a heavy plastic bag (like a ziploc) and hammer them.

Pour into buttered rectangular cake pan and bake at 350 for an hour.

Cool completly on rack before frosting.

icing

Sift sugar into medium bowl. Add cream cheese and butter and cream together.

If consistency is too thick, thin with milk.

If consistency is too thin, refrigerate until it thickens.

Ice completly cooled cake.

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