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Mom-Mom's Carrot Cake

By Shabby Sign Shoppe on March 24, 2008

Photo by AngieMel

1 Reviews

Prep Time: 20 mins
Total Time: 1 hrs 10 mins
Serves: 12, Yield: 1 cake

Photo by AngieMel

About This Recipe

"Posted for safe-keeping, this was my dear long-departed Grandmother's recipe from way back. My cousin had it and I never want to be without as to me this is the best carrot cake in the whole, wide world. Besides, Mom-Mom always told us it was nice to share..."

Ingredients

1 1/4 cups vegetable oil
2 cups sugar
2 cups flour
2 teaspoons baking soda
4 eggs
1/4 teaspoon salt
2 teaspoons cinnamon
2 cups carrots, grated

Icing

1 (8 ounce) packages cream cheese
1/4 cup butter
1 3/4 cups powdered sugar
2 teaspoons vanilla
1 cup nuts ( pecans) (optional)

Directions

FOR CAKE:.
Beat together all cake ingredients. Add carrots last. Grease and flour pans. Bake @ 350 for 40-55 minutes in 2 cake pans or mold. (I use a bundt cake mold and baked for 50 minutes.).
FOR ICING:.
Beat together. all ingredients (can use less vanilla if perferred).
If too dry add a little milk.
Keep cake wrapped & refrigerated.
Best to make day before to let flavors meld.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (169 g)

Servings Per Recipe: 12

Amount Per Serving: %
Calories 608.5
Calories from Fat 315: 51%

Amount Per Serving: %
Total Fat 35.0g: 53%
Saturated Fat 10.0g: 50%
Cholesterol 101.4mg: 33%
Sugars 51.5 g
Sodium 378.1mg: 15%
Total Carbohydrate 69.4g: 23%
Dietary Fiber 1.2g: 5%
Sugars 51.5 g: 206%
Protein 5.9g: 11%

Reviews

"This review counts for whole family, they all loved the consistency, and the flavor. I would tone it a half cup less on the sugar, but other than that they all agree that it was awesome. They also loved the icing. Great cake!"

By AngieMel on December 09, 2008 | 763342