Carrot Cake
My birthday is in January, a time when everyone is on a diet. So naturally my choice of cake is a carrot cake. Isn’t that healthy? I have been making this recipe for years. It comes from a book I bought at Marshall Fields in 1993. It’s called Pot-luck. It’s like a church cookbook, but way bigger. Recipes came from every Marshall Fields, Dayton Hudson store and their offices and warehouses in the country. All proceeds were donated to the United Way. This recipe was submitted by Kathy Tretter of Dayton’s in Grand Forks. I hope you enjoy it as much as we do.
The perfect slice of carrot cake
Ingredients
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 cups vegetable oil
4 eggs
1 teaspoon vanilla
1/4 teaspoon lemon extract
2 1/2 cups shredded carrots
1 cup chopped nuts (I use walnuts)
Frosting
1/2 cup unsalted butter, softened
8 oz. package of cream cheese, softened
2 - 2/12 cups powdered sugar
1 - 1/2 teaspoons vanilla
Method
Heat oven to 350 degrees F. Grease and flour a 9x13x2 inch pan. In a large mixer bowl, combine the dry ingredients. Add oil and beat for 3 minutes. Add eggs, one at a time, beating well after each addition. Add flavorings, carrots and nuts and mix well. Pour batter into prepared pan. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool.
For the frosting, combine the butter and cream cheese into a mixer bowl and blend until smooth. In half cup increments add the powdered sugar mixing between additions. Add until you get the desired spreadable consistency. Add in the vanilla and mix well. Frost on your cooled cake. Makes 16 servings.
