Old Fashioned Carrot Cake

Old Fashioned Carrot Cake

Here is a simple recipe for making good, old-fashioned Carrot Cake. A perfect ending to Supper - or really just good to eat any ole time.

• 2-1/4 cups self-rising flour
• 1 teaspoon baking soda
• 2-½ teaspoon ground cinnamon
• 2 cups sugar
• 1-½ cups vegetable oil
• 4 eggs, well beaten
• 3 cups grated carrots
• 1 cup chopped walnuts

Icing:

• 2 packages (8 oz each) cream cheese, softened
• 1 stick butter, softened
• 1 box (1 lb) powdered sugar
• 1 teaspoon vanilla extract
• 1 cup crushed walnuts

Preheat oven to 350 degrees. Sift together the flour, baking soda, and cinnamon. Set aside. Combine the oil and sugar, beating until smooth. Add the eggs and beat until well mixed. Stir in the flour mixture, add the carrots and walnuts, and mix gently just until well combined. Pour the batter into three greased and floured 9-inch cake pans. Bake for 40 minutes or until a wooden toothpick inserted in the center comes out clean. Cool the layers in the pan for 5 minutes, then remove and let them cool completely on wax paper or a wire rack before icing.

To make the icing, beat the butter and cream cheese together until well combined; beat in the powdered sugar, a little at a time, and the vanilla, mixing until smooth. Spread between the layers, sprinkling nut on top of the icing as you go, and on the top of the cake, sprinkle more nuts.