Friday, June 15, 2012

Carrot Cake from Sharron McKinney

Sweet Carrot Cake for the Staff Appreciation Luncheon at our June Historical League meeting was a hit. We all wanted the recipe so here it is thanks to Sharron McKinney.


1 ½ cup oil
2 teaspoon baking powder
4 eggs beaten
1 ½ teaspoon salt
2 cups sugar
1 teaspoon cinnamon
2 cups flour
3 cups grated carrots
2 teaspoon baking soda
1 cup chopped nuts

Beat oil and eggs until blended. Add rest of ingredients and mix. Stir in carrots and nuts. Pour into 9X13 greased and floured baking pan. Bake in 350° oven 45” or until golden. Use a toothpick to check. May take a little longer to cook depending on oven. You can also use a large sheet pan (12X18) to make the cake less deep. Bake 40 minutes and check.


8 oz. softened cream cheese
½ cup softened butter
16 oz. powdered sugar
1 teaspoon vanilla

Beat cheese and butter until fluffy. Add sugar gradually until mixed.
Add vanilla and beat 5”. Makes enough to frost top and sides, if you chose
to remove from pan. If using a sheet pan, I leave it in the pan and frost top only.

Freezes well.