Carrot cake

Hi, I haven’t made a carrot cake in years. 

 Back in the day when food processors were not known of; I used to grate my carrots but with modern inventions today I used my food processor and it worked out great!  No tedious grating Or I remember you could use jars of baby food labeled carrots, this shows you how old I am. Can you believe?

The original recipe is below.  I used my new round deep cake pan I bought recently. Baking time was similar to as below. I baked approximately 40 minutes. Use a cake tester to make sure center comes out clean.

Enjoy!

Note: I cut sugar to 1 cup and oil to 3/4 cup

knowing that my cream cheese icing would make up

For the sugar.

I added chopped pecans on top!

It’s delicious!

Original:

• 1 1/2 cups granulated sugar 
• 1 cup vegetable oil 
• 3 eggs 
• 2 cups Gold Medal™ All Purpose Flour 
• 2 teaspoons ground cinnamon 
• 1 teaspoon baking soda 
• 1 teaspoon vanilla 
• 1/2 teaspoon salt 
• 3 cups shredded carrots (5 medium) 
• 1 cup coarsely chopped walnuts 

Cream Cheese Frosting

• 1 package (8 oz) cream cheese, softened 
• 1/4 cup butter or margarine, softened 
• 2 to 3 teaspoons milk 
• 1 teaspoon vanilla 
• 4 cups powdered sugar 
• Nutmeg, if desired

• Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
• Step 

  2
  Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• Step 

  3
  In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

Betty Crocker