Carrot Cake

 
 It is my little brother Pace's 50th birthday and he requested a home made Carrot Cake what better way to use yet another one of my vintage cookbooks. 

You can make this recipe round or flat I will show you pictures of both. 







Better Homes & Gardens Complete Step by Step Cook Book...........1978

Carrot Cake
2 cups all purpose flour
2 cups of sugar
1 tsp of baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3 cups finely shredded carrot (9 carrots)
1 cup cooking oil
4 eggs

Cream Cheese Frosting follows ...

Serves 12-14

Grease and lightly flour a 13x9x2 baking dish or two round cake pans.

In a large mixer bowl stir together flour, sugar, baking soda, baking powder, salt and cinnamon.
Add carrot, oil, and eggs.
Mix until moisten, beat at medium speed of electric mixer for 2 minutes.













Pour into prepared pan.










Bake in a 325 Oven for 50 to 60 minutes or until a wood pick inserted comes out clean. You can make your frosting while you bake.

Cool on a wire rack. Once cooled transfer to any thing you need to be able to frost. I use a cookie sheet I know not fancy but it works.












 Time to frost

Cream Cheese Frosting

1 3-ounce package cream cheese
1/4 cup butter or margarine
2 cups sifted powder sugar
1 teaspoon vanilla
1/4 cup chopped nuts to sprinkle on the top of the frosted cake.

Soften cream cheese and butter or margarine
Beat together until fluffy.















Gradually add powdered sugar, beat till smooth, stir in vanilla.

Spread over cake sprinkle with nuts.










And frost ! Yes I am a over froster!









This cake weighed 30 pounds and was delicious!