DELUXE CARROT CAKE

Long ago, before the internet, when I was a young 21-year-old trying to figure out how to walk the path of wife and mother, I bought a cookbook from the Junior League of Upstate New York. We were living in Rochester NY at the time. That cookbook has some of my favorite recipes. One of them is this really moist and yummy carrot cake. 4 cups of raw carrots makes it really moist. And though I am a firm believer that butter makes everything better, this recipe needs oil to make it right. Resist the urge to replace it with butter.

DELUXE CARROT CAKE

2 c flour

2 c sugar

2 t baking soda

2 t cinnamon

1 t salt

4 eggs

1 c vegetable oil

4 c raw grated carrots

3/4 c chopped walnuts (optional)

Mix flour, sugar, soda, salt, cinnamon together in a separate bowl. Grate carrot to equal 4 cups. In large mixing bowl beat 4 eggs until foamy. Drizzle oil into eggs as you continue to beat. Add dry ingredients, then carrots. Add nuts.

Bake at 350 in greased and floured 9x13 cake pan for 35 minutes or until done.

or in 3 cake pans for a layered cake, 25 minutes.

Cream Cheese Frosting

Beat 8 oz softened cream cheese with 2 T soft butter until creamy. Add approx 4 -5 c powdered sugar and beat. Add 2 T vanilla and beat. If its too runny, add more powdered sugar.

Frost cooled cake then sprinkle crushed nuts on top if you've used nuts in the cake.