Carrot Cake

(from Lucianolinda’s recipe box)

I sometimes use the Splenda baking blend, which is half Splenda and half sugar. I usually add extra walnuts, plus put some on top. A little extra cinnamon is good too. When I have whole wheat flour, I use half whole wheat and half unbleached white flour. The cake does not have to be refrigerated, but it is safer in there.

Source: Mom (from RecipeThing user jnt627)

Cook time: 60 minutes

Categories: cake

Ingredients

  • 2 c. sugar
  • 4 eggs
  • 1 1/3 c. oil
  • 1/4 t. salt
  • 2 t. baking soda
  • 2 t. baking powder
  • 2 t. cinnamon
  • 2 c. flour
  • 4 c. shredded carrots (a 10 oz. pkg. of shredded carrots equals 4 cups)
  • 1 c. chopped walnuts
  • 8 oz. light cream cheese
  • 1 stick butter
  • 1 box (about 3 3/4 cups) powdered sugar
  • 1 t. vanilla

Directions

  1. Preheat over to 300.

  2. Combine sugar, eggs and olive in large mixing bowl. And salt, baking soda, baking powder, cinnamon and flour. Beat on medium to combine. Stir in shredded carrots and chopped nuts

  3. Pour into 13″ × 11″ pan which has been oiled and floured. Bake at 300 for 1 hour. Cool 10 minutes, then turn onto wire racks to cool completely.

  4. While cake is baking, set out butter and cream cheese in a large bowl to soften. Then blend in powdered sugar and vanilla.

  5. Mix frosting well and spread on completely cooled cake.

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