Unbeatable Carrot Cake
Ingredients
1 3/4 C. sugar
1 1/2 C. vegetable oil
4 eggs
2 1/4 C. all-purpose flour
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
3 C. shredded carrots
1 1/2 C. chopped walnuts
Cream Cheese Frosting
8-ounce package cream cheese, softened
1 pound powdered sugar
1/2 C. butter or margarine, softened
1 tsp. vanilla
Cooking Instructions
Heat oven to 300. In mixer bowl, combine sugar, oil, and eggs; beat at medium speed for 2 minutes. Stir together flour, salt, baking soda, and cinnamon. Add to oil-sugar-egg mixture; beat 2 minutes more. Stir shredded carrots and walnuts into batter; mix well. Pour batter into greased and floured 15×10-inch inch cake pans. Bake for 1 hour and 10 minutes or until cake springs back when lightly touched with finger. Cool cake completely. For frosting, combine all ingredients and beat until light and fluffy. Spread between layers and on top and sides of cake.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)