Wednesday, November 4, 2015

Carrot Cake: from the LSU Tiger Bait Cookbook 


 4 eggs
1½ cups vegetable oil
1-8 ounce package cream cheese (softened)
3 cups grated carrots
2 cups sugar
2 cups flour
2 teaspoons soda
1 teaspoon salt
1½ teaspoons cinnamon
1 teaspoon vanilla
1 cup coarsely chopped nuts
Preheat oven to 350°.  Grease and lightly flour two 9” round pans or one 13” x 9” oblong
Combine sugar, flour, soda, salt and cinnamon and stir together.  Combine cream cheese,
eggs, and oil.  Beat well.  Add vanilla and beat again.  Add dry ingredients and mix until
well blended.  Add grated carrots and chopped nuts and mix.  Pour into pan(s) and bake:
45 minutes for round, or 55 minutes for oblong.  Cake is done when toothpick comes out
clean.  Cool and frost. (Recipe follows.)


¼ cup butter (softened)
1-8 ounce package cream cheese (softened)
1-1 pound box powdered (Confectioner’s) sugar – sifted
2 Tablespoons milk
1 teaspoon vanilla
Cream butter and cream cheese until very light.  Add sugar gradually, beating after each
addition.  Add milk and vanilla and beat until smooth.
Enough for top, middle and sides of round cake.

(Note for me: if icing is too thin, continue beating, add more powdered sugar, and/or less milk)

1 comment:

Jennifer Gregory Miller said...

Best carrot cake evah! I would subsitute the vegetable oil with either butter or coconut oil.