From July 30, 2018 - Lasagne & Carrot Cake
Carrot Cake - Grace L. Chauncey, Salem County Cookbook p. 188
Ingredients:
Cake:
- 2 cups sugar
- 3 cups flour
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. salt
- 2 tsp. cinnamon
- 1 1/2 cups Wesson oil (I used regular vegetable oil)
- 4 eggs
- 2 cups grated carrots
- 3/4 cups nuts (I chose walnuts)
Frosting:
- 6 tbsp. butter (3/4 stick)
- 1 cup light brown sugar
- 1/4 cup milk
- 2 tsp. rum flavoring (optional) ((be careful with this - try to buy as high quality as possible))
- 10X sugar (powdered sugar)
Directions:
Cake:
Mix together sugar, flour, baking powder, baking soda, salt, and cinnamon. Add oil, eggs, grated carrots, and nuts. Mix well. Bake in greased large tube pan for 1 1/4 hrs. at 325 degrees. Cover top and sides with frosting (once cooled).
Frosting:
Cook the butter and brown sugar about 1 min. Remove from heat and add milk, rum flavoring, and enough 10X sugar to make of spreading consistency.