We had a going away at work recently and the goer away told me that she loves carrot cake. I remembered seeing this recipe while editing and decided it would be a perfect dessert.
The photo doesn't come close to capturing how good this cake really is. I've had quite a few friends tell me that they don't typically like carrot cake but they like this cake. (They may have said this out of kindness but I still think it's pretty delicious). I thought it was a good recipe to post possibly for Easter dinner this Sunday.
1 ½ cups oil
2 cups sugar
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 cups shredded carrots
Preheat oven to 350 degrees.
Mix sugar and oil. Add sifted dry ingredients and carrots. Add eggs one at a time, beat well after each egg. Bake in two 9 inch pans, a 9x13 inch pan or a bundt pan for 35 to 40 minutes.
Can add 1/2 cup nuts in cake and 1/2 cup in icing. I usually just sprinkle some on the top.
8 ounces cream cheese, softened
1/2 cup butter, softened
1 box powdered sugar