From Alison French’s recipe book
Transcribed from the handwritten family collection.
Ingredients
- 1 cup sugar
- 1 cup oil
- 2 eggs
- 1⅓ teaspoons baking powder
- 1⅓ teaspoons baking soda
- 1⅓ teaspoons cinnamon
- 1⅓–1½ cups flour (range written in the book)
- 2 cups finely grated carrots
- Icing: 4 oz. cream cheese
- Icing: ¼ cup butter
- Icing: 1½ cups icing sugar
- Icing: 2 teaspoons vanilla
- Nuts, for sprinkling on top
Directions
- Beat the sugar and oil together.
- Beat in the eggs.
- Mix in the baking powder, baking soda, cinnamon, and flour. Fold in the finely grated carrots.
- Put into a 12 × 8-inch pan and bake at 350°F for 45 minutes.
- For the icing, combine the cream cheese, butter, icing sugar, and vanilla. Ice the cake and sprinkle nuts on top.
Family recipe notes
Alison’s book labels this recipe “Very Good.” The flour amount is preserved as the handwritten range, 1⅓ to 1½ cups.
