I still have some carrots from the 25 lb bag I got a while back from Bountiful Baskets. They have been in my fridge keeping nicely. I’ve been meaning to make this cake for a while, but finally got the chance today. Carrot cake is a favorite in our house, but I’ve never actually made it. My cousin gave me a recipe that she had gotten from lady that used to work in the cafeteria at the old Sear’s department store on the riverfront in Peoria, Illinois. This really turned out great, I was very pleased.
Carrot Cake
Recipe from Shelley Doyle, from Frances Markum who worked at Bishop’s Cafeteria in Peoria
What you need:
2 cups granulated sugar
4 eggs
3 cups of shredded carrots
1 1/2 cups vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup of walnuts, optional (I did not use walnuts)
How to make it:
Preheat oven to 350 F.
Cream together the sugar and eggs. Add oil, carrots, and nuts (if using). In a separate bowl, mix together the remaining dry ingredients. Slowly add to the carrot mixture and stir well. Pour into 2 greased 9 inch round cake pans. Bake in the preheated oven for 25 to 30 minutes. Cool on wire racks.
Butternut Cream Cheese Frosting
What you need:
1 stick butter
1 8 ounce package cream cheese
2-4 cups powdered sugar, depending on the level sweetness you want (I used 2 1/2 cups)
1 teaspoon of butternut or similar flavoring (I only had vanilla extract on hand, so that’s what I used)
How to make it:
Cream the butter and cream cheese until smooth. Blend in powdered sugar to the level of sweetness you desire, then blend in the flavoring. Makes enough frosting to have 2 separate 9 inch cakes or for a 2 layer cake.
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