Diane's Carrot Cake
3 cups grated carrots
3/4 t cinnamon,  1/4 t nutmeg
1/4 t cloves, 1/4 t ginger, 1 t salt
1-1/2 cups granulated sugar
1/2 cup brown sugar
1/1-2 cups Wesson oil
2 cups flour, 3 t baking soda
4 whole eggs, 1 T  vanilla
1 cup pecans or walnuts, chopped
3/4 to 1 cup raisons or currants (opt)

Cream sugar, eggs & oil in a large bowl with mixer until smooth.  Add flour, spices, soda & vanilla. When smooth, stir in

carrots, pecans & raisins. Pour into
greased/floured cake pans (two 9" or 3 8"). Bake @325 F. Test for doneness after 25 mins.

Cream Cheese Frosting!
1 8 oz. package cream cheese
1 stick butter
1 t vanilla, 1/2 t lemon juice, pinch of salt
1 lb. Confectioners Sugar (sifted)

Cream softened butter and cream cheese until smooth. Gradually add rest of ingredients until well blended.  Spread on cooled cake and decorate.   Refrigerate.
 

 

 


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