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| Servings |
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Ingredients
- 1.5 cups vegetable oil
- 2 cups sugar
- 4 eggs
- 2 cups flour
- 2 tsp baking soda
- 3 tsp cinnamon
- 1 tsp salt
- 2 tsp vanilla
- 3 cups grated carrots
Cream Cheese Icing
- 1 stick butter
- 1 8 oz cream cheese
- 1 pkg. confectioners's sugar
- 2 tsp vanilla
Ingredients
Cream Cheese Icing
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Instructions
- Combine sugar and oil and add eggs
- Sift flour, soda, salt and cinnamon together.
- Add to sugar mixture to egg mixture and beat well.
- Add vanilla and grated carrots.
- Bake in 3 8-inch layer cake pans, which have been well greased. (You can also use an angel food pan but will need to bake for 1 hr. 10 minutes.)
- Bake in preheated oven at 325-degrees for 45 minutes or until toothpick stuck in center of cake comes out smooth.
Cream Cheese Icing
- Soften butter and cream cheese and beat together.
- Soften butter and cream cheese and beat together.
- Frost cake.
- Cut recipe in half if icing an angel food cake size.
Recipe Notes
When making 3 times the recipe it makes a total of 4-six” layers, 2 -eight” layers, and 2-nine” layers. Cake freezes well even when iced!