Best Carrot Cake

Best Carrot Cake is circa 1940s.

Yield: 15 servings

Ingredients

Cake

• 2 cups granulated sugar
• 1 1/4 cups vegetable oil
• 4 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 tablespoon cinnamon
• 1 teaspoon salt
• 3 cups grated carrots
• 1 cup chopped walnuts

Frosting

• 12 ounces confectioners' sugar
• 2 (3 ounce) packages cream cheese (room temperature)
• 1 teaspoon vanilla extract
• 2 tablespoons butter
• 2 tablespoons milk

Instructions

1. Cake: Heat oven to 350 degrees F.
2. In large bowl, beat sugar and oil. Add eggs and beat well.
3. Sift together flour, baking soda, cinnamon and salt into egg mixture; mix well.
4. Fold in carrots and nuts.
5. Place batter in greased 9 x 13-inch pan and bake for 1 hour and 10 minutes.
6. Frosting: Beat together confectioners' sugar, cream cheese, vanilla extract, butter and milk; spread on cooled carrot cake.