Carrot Cake

Carrot Cake

2 cups sugar

2 cups flour

1 tsp salt

1 tsp baking powder

4 eggs

3/4 cup oil

3 cups grated raw carrots

1 cup black walnuts

My family just throws everything into a bowl and mixes but I have found that if you add the wet ingredients (sugar and eggs) and whip well then slowly drizzle the oil in it can be added to the remaining ingredients later.

I also found if you add the raw carrots and walnuts to the dry ingredients the carrots don’t stick together too much and the wet ingredients mix better into the dry ingredients without having to over mix.

Bake at 350 for 30 minutes or longer if you want a crispier outer part of the cake, I like 45 minutes.

Note: Regular walnuts are often cheaper and if that is all you can find then use regular walnuts and buy the black walnut flavoring which is perfect.

A carrot cake would not be complete without a good cream cheese icing…

Cream Cheese Icing

8 ounce package cream cheese

2 cups powdered sugar

1/2 cup butter (1 stick)

1 tsp vanilla

Beat until smooth and without lumps and spread over the cake.

This was my silly cake I made for Easter.